Late Summer Crumble
With just-cooked fruit and a crunchy layer of oaty crumble, this is best served with lashings of vanilla bean ice cream. Ring the changes with the berries of your choice.
100 grams butter
1 tablespoon golden syrup
⅔ cup oats
⅔ cup desiccated coconut
⅔ cup plain flour
½ cup brown sugar
6 ripe nectarines, quartered
1 cup raspberries
1 cup blueberries
1 cup blackberries
2 tablespoons caster sugar
EQUIPMENT: 24cm ovenproof baking dish.
Preheat the oven to 160°C fan bake.
Melt the butter and golden syrup together in the microwave in a microwave-safe bowl. Put the oats, coconut, flour and
