Nectarine & Raspberry Crisp (serves 6-8)
This is a recipe which I’ve been making for years, and just recently I realised that I’ve never shared it with you! It’s from Darina Allen’s cookbook, ‘A Year at Ballymaloe’. These days, nectarines are available year-round, and although when they’re out of season they tend to be hard and underripe, they’re great for cooking with. This dessert will give you a taste of summer in the deepest, darkest days of winter. Depending on the ripeness of the nectarines, when cooked they will either retain an ‘al dente’ bite or will be softly stewed; either way, they will taste wonderful with the raspberries, which will have melted down to give a syrupy sauce. It’s a delicious dessert, especially with a large dollop of whipped cream!..
115g plain white flour (gluten-free if required)
230g soft brown sugar
340g porridge oats
¼ teaspoon freshly ground nutmeg
⅓ teaspoon ground cinnamon
225g butter, melted
900g nectarines
340g raspberries
1 tablespoon cornflour
Whipped cream, to serve
*You will need a Lasagne-type dish approx. 30x25cm
- Put all the dry ingredients into a bowl, add the melted butter and mix until crumbly.
- Slice the nectarines into the oven proof dish. Add the raspberries, sprinkle over the cornflour and mix well. Top with the crumble mixture.
- Bake in a preheated oven, 180’c fan, for about 40mins or until the topping is crisp and golden and the fruit is tender (see note above).
- Serve with softly whipped cream!
Menu Mistress 