Stir up a golden oaty topping to cover sticky cooked nectarines, for a dish that tastes like fruit crumble but without the effort. Serve with custard or ice cream. Delicious!
*For nectarines, use 500g cooking apples, peeled, cored and thinly sliced, cooked with 4 tbsp sugar and 1 tbsp water for 5 minutes or until tender. *Or use 6 sticks of rhubarb, trimmed and cut into 2cm lengths, and cooked with 4 tbsp sugar and 1 tbsp water for 5 minutes.
Jumbo rolled or whole rolled oats are good in this recipe – a mixture of about half and half economy oats (which are very well crushed) and jumbo oats is perfect.
Brown betty: Omit the oats. Trim the crusts off 1 small white loaf and reduce it to coarse crumbs in a food processor or blender, adding 3 tbsp caster sugar instead of the muscovado. Melt 80g butter and stir-fry the breadcrumbs until they are golden. Prepare and cook 8 nectarines as step 2. Pour half of them into a soufflé dish, then add half the crumbs. Repeat with the remaining fruit and crumbs, then press down firmly with the back of a spoon. Leave to stand for 10 minutes before serving. Serves 4-6.