South African nectarine and coconut crumble Recipe

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South African nectarine and coconut crumble

Juicy, tart nectarines pair beautifully with coconut in this easy crumble recipe. You can also substitute plums for nectarines.

desserts

nectarines

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 warm with cream or ice-cream.

Recipe courtesy the South African Stone Fruit Association, created by Reuben Riffel, head chef at Reuben’s Restaurant, Franschhoek, South Africa.