6g fibreper serving
7g proteinper serving
Nectarine and Blackberry Hazelnut Crumble
Juicy nectarines and blackberries bake directly beneath a buttery oat and hazelnut crumble with a sharp edge of lemon.
Ingredients
Serves 6- 800gripe but firm nectarines, stoned and cut into 2cm wedges
- 300gblackberries
- 15mllemon juice
- 2gfinely grated lemon zest
- 60gcaster sugar
- 2 tbspcornflour
- 140gplain flour
- 75grolled oats
- 80ghazelnuts, roughly chopped
- 100glight brown sugar
- 130gcold unsalted butter, diced
- fine salt
Method
- Heat the oven to 180°C fan. Put a 2-litre ovenproof dish on a baking tray to catch any bubbling fruit juice.
- Tip the nectarines, blackberries, lemon zest, lemon juice, caster sugar and cornflour into the dish. Toss gently until the fruit is evenly coated, then spread it into an even layer.
- Put the flour, oats, hazelnuts, light brown sugar and a pinch of fine salt in a large bowl. Add the cold butter and rub it in with your fingertips for 3-4 minutes until you have rough crumbs with some pea-sized buttery clumps.
- Scatter the crumble over the fruit without pressing it down. Leave a few gaps so the berry juices can bubble up and thicken beneath the topping.
- Bake for 40-45 minutes until the crumble is deeply golden and the fruit juices are bubbling at the centre, not just around the edges.
- Leave to stand for 20 minutes until the juices have settled into a glossy sauce and the fruit is still spoonable. Serve warm.
Per serving
- kcal
- 510
- protein
- 6.9g
- fibre
- 5.5g
- carbs
- 60.9g
- fat
- 27.5g
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