A twist on a traditional British classic, this South African nectarine and coconut crumble recipe makes for a tasty autumnal treat…
Serves: 4
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Ingredients:
- 6 South African nectarines, sliced
- 75g caster sugar, plus 2 tbsp extra
- 1 tsp vanilla extract
- 100g plain flour
- 50g cold butter, chopped
- 40g desiccated coconut
- 40g flaked almonds
Method:
- Preheat oven to 180°C, fan oven 160°C, Gas Mark 4
- Place the nectarines, sugar and vanilla into a shallow 28cm-round ovenproof dish and toss to coat
- Place the extra 2 tbsp sugar and flour in a bowl and mix to combine. Add the butter and use your fingertips to rub it into the flour mixture. Add the coconut and almonds and stir to combine
- Spoon on top of the nectarine mixture, spreading it out evenly. Bake for 25-30 minutes or until golden and crisp
- Serve your nectarine and coconut crumble recipe warm with cream or ice-cream
Recipe created by Reuben Riffel, head chef at Reuben’s Restaurant, Franschhoek, South Africa