About this recipe: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!
100g rolled oats
2 tbsp muscovado sugar
50g unsalted butter
4 firm, ripe nectarines, halved, stoned and sliced
2 tbsp granulated sugar
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Method Prep:6min › Cook:12min › Ready in:18min
Cook the oats: Mix the oats and muscovado sugar in a bowl. Melt the butter in a large frying pan over a medium heat. Reduce the heat slightly. Add the oats and stir well, then spread them out evenly in the pan and leave to cook gently for 3 minutes.
Cook the nectarines: While the oats are cooking, put the nectarines in a pan and add the granulated sugar. Pour in 1 tbsp water and cook over a medium-high heat, stirring all the time, for 2-3 minutes or until the fruit is juicy, sticky and slightly softened around the edges. It should be sizzling in the pan. Remove the pan from the heat, cover and set aside.
Finish cooking the oats: Increase the heat under the oats to medium and cook them, stirring and turning all the time, for 5-6 minutes or until they are lightly browned. Keep an eye on the temperature, turning it down if the oats begin to brown noticeably quickly, or up if they are still pale and floury.
Assemble and serve: Turn the nectarines into a serving dish, spreading them evenly, and top with the oats. Spread out the oats and press them down gently with the back of a spoon. Serve at once – or leave the pudding to stand for a while, if you prefer.
*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.