I bet you’ve all eaten apple crumble before; a dish of humble origin, some of you probably make it all the time. I love a good apple crumble – choosing to use sultanas, brown sugar and cinnamon in mine. I do however think that there’s something special about this nectarine and plum version. Using almonds and macadamia nuts in the crumb and stewing the fruit before baking, it results in a moreish dessert that really is pretty hard to beat.
It’s so unbelievably easy to make, tastes great served with either yoghurt, ice cream, custard or cream; it’s the perfect way to finish off dinner when you’ve got friends or family over.
A versatile dessert, you can use walnuts or pecans instead and throw in other fruit such as peaches, apples, pears or any type of berry (think raspberries, strawberries, blueberries or blackberries). Any kind of sugar can be used to sweeten the fruit – such as raw, white, caster or brown and you can add as little or as much as you like. It all depends on your own tastebuds and how big a sweet tooth you have! Take note – the sweeter the fruit – the less sugar you’ll need.
It’s also a good recipe to have up your sleeve as you don’t need any fancy equipment here and there’s very few steps involved. And go ahead and stew the fruit the day before. If you have any left over – stewed nectarines and plums go perfectly with some museli and yoghurt for breakie the next day.
Everyone should know how to make a good crumble; it’s the perfect example of good, unpretentious, home-cooked food that the whole family will enjoy. I guarantee you’ll be reaching for this recipe again and again.
Now for the hard part – to try and get your hands on some fresh stone fruit. I’m lucky enough to know a few green thumbs who are more than happy to share their produce with me. In return for some baked goods of course.
nectarine + plum crumble with a macadamia + almond topping
6 – 8 x plums, halved and de-stoned
6 – 8 x nectarines, halved and de-stoned
2 x tablespoons of sugar
2 x tablespoons of water
1/2 cup of plain flour
1/2 cup of rolled oats
75 grams of butter, at room temperature, cut in to cubes
A really good tablespoon of slivered almonds
A really good tablespoon of macadamia nut halves
- Place the plums and nectarines in a medium sized saucepan with the sugar and water and simmer over a medium heat until the fruit has become slightly soft. Keep a close eye on it, stirring every now and then and making sure that it doesn’t catch on the bottom. (Add a dash more water if needed).
- Meanwhile, combine the flour and oats in a mixing bowl and using your hands, rub the butter in until it resembles a breadcrumb like consistency.
- Mix through the nuts.
- In a shallow proof oven dish – pour the fruit mixture in and place the crumble mixture over the top. (Don’t worry if it doesn’t cover the fruit completely – I like it so that it looks quite rustic and the fruit seeps out between the gaps in the topping).
- Bake in a moderate oven (180 degrees) for approximately 30 minutes or until the topping is nicely golden brown.
- Serve with your choice of ice cream, custard, yoghurt or cream.
If you make this crumble, please leave your comments below. xx