| Servings |
4
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Ingredients
For the grilled nectarines:
- 4 nectarines
- 20 grams unsalted butter
- 2 tbsp maple syrup
For the almond-oat crumb:
- 50 grams ground almonds
- 25 grams unsalted butter, cold and cut into cubes
- 1 1/2 tbsp oats
- 1/4 tsp ground cinnamon
- 1 tbsp demerara or brown sugar
- 2 tsp pumpkin seeds (optional)
- A small pinch of salt
Ingredients
For the grilled nectarines:
For the almond-oat crumb:
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Instructions
For the almond-oat crumb:
- Add ground almonds, oats, sugar, and butter to a bowl. Break up the butter into the dry mixture using the tips of your fingers until it resembles coarse breadcrumbs.
- Toss in the cinnamon powder, pumpkin seeds if using and salt into the almond mix.
- Spread the crumb out evenly on a lined baking tray and bake in a preheated 180 C/360 F oven for 12-15 minutes, or until lightly golden. Remove and set aside.
For the grilled nectarines:
- Halve the nectarines and gently remove the stones. Heat a griddle pan or a regular pan and toss in the butter and maple syrup. Place the nectarines cut side down on the pan and turn the heat down. Let them cook for 8-10 minutes or until they soften. If your nectarines were very ripe, keep an eye out so they don't go mushy.
- To serve: place a nectarine half face up in a bowl, and top with ice cream and a handful of crumbs.
Recipe Notes
The crumb can be made in advance and frozen for up to 1 month.
