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COOKING: 12 JANUARY 2017

By ROBERTA MUIR

Nectarine crumble

I think fruit crumble may be the world’s easiest dessert … and one of the yummiest! The only trick to making a great crumble topping is that the butter has to be cold.

You can use this crumble topping with any fruit (even canned or bottled in a pinch), but I particularly like it with the stone fruits that are so abundant and delicious at this time of year.

Nectarines are especially quick as they don’t need to be peeled — and their red skin looks beautiful, especially if you use a mixture of yellow and white-fleshed fruit for contrast.

INGREDIENTS

Serves six:

6 nectarines
1.5 cups plain flour
0.5 cups brown sugar
125g cold butter, cubed
Vanilla ice cream, for serving

METHOD

1. Preheat oven to 180°C.

2. Chop nectarines and place in oven-proof bowls or ramekins.

3. Place flour, sugar and butter in a bowl and rub together with your fingers until it crumbles, squeezing the mixture a little so some of it clumps together.

4. Crumble the mixture over the nectarine and bake for 25-30 minutes until crunchy and golden.

5. Serve hot or warm with ice cream.

DETAILS

This recipe comes from Roberta Muir, who is manager of the Sydney Seafood School at the Sydney Fish Market (www.sydneyfishmarket.com.au) and also a passionate gastronome who runs www.food-wine-travel.com.

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