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  • Olive Magazine

    Cook with the season

    May 19, 2022 4 minutes
    Recipes ADAM BUSH Photographs YUKI SUGIURA

    Nectarine almond crumble

    1 HOUR | SERVES 4 | EASY

    nectarines 6 ripe, stoned and chopped
    cornflour 1 tbsp
    caster sugar 100g
    amaretto (we used Disaronno) 75ml
    plain flour 100g
    unsalted butter 75g, softened
    flaked almonds 50g
    custard to serve

    1 Heat the oven to 180C/fan 160C/gas 4. Toss the nectarine pieces with the cornflour, 50g of the sugar and the amaretto, and tip into a 30cm x 20cm baking dish. Cover with foil and bake for 20 minutes until just beginning to soften.

    Put the plain flour and butter in a bowl, and use your fingertips to rub together to make breadcrumbs. Add the almonds and remaining sugar, and mix well. Scatter the crumble topping over the nectarines and bake for

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