These Baked Crumble Nectarines make a delicious, fruity pudding. Recipe devised by Kate Morris and Sally Brown.
You will need:
40g/ 2 tbsp plain flour
10g/1 dsp demerara sugar
20g/1 heaped tbsp oats
1 fresh, ripe nectarine
2 tbsp orange juice
This should take about
Before cooking, wash your hands and put an apron on.
Weigh and measure the ingredients.
Put the flour and butter in a bowl and ‘tickle’ the ingredients together by rubbing them between your fingers until crumbly.
Stir in the demerara sugar – this will give the topping some crunch. Now add the oats.
Split the nectarine into 2 halves by taking a table knife for a walk around the fruit, (make sure you ask a grown up to help you!) Start at the top where the stalk was and cut all the way around down to the bottom and back up, making sure the blade touches the stone inside as you go round.
Twist the two halves of the nectarine in opposite directions and they should come apart. Pull the stone out of the centre and lay the halves with flat sides up in an oven proof dish.
Put the oven proof dish onto a baking tray and measure the orange juice into the bottom.
Sprinkle your crumble topping over the cut surface of the nectarines. You will need to ask a grown up to help with this part. Place in a pre-heated oven at 200°C fan/220ºC/Gas 7 for 12-15 minutes until golden on the top.
Serve with natural yoghurt.