About this recipe:This crumble should definitely be served warm with custard or vanilla ice cream - tastes like poetry! You can use peaches or even apricots instead of nectarines in a pinch, and can also try other berries.
1 small bowl raspberries
2 tablespoons sugar
90g butter, cubed
170g dark brown soft sugar
1/4 teaspoon salt
1 teaspoon cinnamon to taste
1/2 teaspoon nutmeg
1 handful porridge oats
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Method Prep:10min › Cook:45min › Ready in:55min
Preheat oven to 190 C / Gas 5.
Blanch the nectarines in boiling water and remove the skin. Remove the stones and cut into slices. Mix with the raspberries and sugar, and place in a baking dish.
Work the butter, flour, 170g brown sugar, salt, cinnamon, nutmeg and oats together with your fingers into rough crumbs. Spread on top of the fruit and bake in preheated oven for 45-60 minutes.