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


  • 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



  1. Preheat oven to 180°C, fan oven 160°C, Gas Mark 4
  2. Place the nectarines, sugar and vanilla into a shallow 28cm-round ovenproof dish and toss to coat
  3. 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
  4. Spoon on top of the nectarine mixture, spreading it out evenly. Bake for 25-30 minutes or until golden and crisp
  5. 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