Ingredients

Method

• 1 kg ripe, firm nectarines
• butter, for greasing
• 1 orange, zested and juiced
• 2 T Muscovado sugar
• fresh nutmeg a grating
• 1 cinnamon stick
• 1 star anise
• thick sour cream, for serving
• fresh mint, to garnish
For the topping:
• 150 g almond flour
• 60 g Muscovado sugar
• ¼ t ground cinnamon
• whole nutmeg, grating
• 60 g cold butter

Method

Ingredients

1. Preheat the oven to 190°C. Cut 8 slices from each nectarine. Place in a 25 x 15 cm greased pie dish. Add the orange zest and juice and sprinkle with the sugar. Grate over a little nutmeg, tuck in the cinnamon and star anise.

2. Mix the almond flour with the sugar and spices. Cut in the butter and rub in with your fingertips until sticky. Crumble over the fruit. Bake for 30 minutes, or until brown, crisp and the fruit is tender. Serve with sour cream and mint.

Cook's note: I usually use oats in crumbles but in summer, I like to use almond flour for lightness.

Find more dessert recipes here.

Photograph: Toby Murphy
Production: Brita Du Plessis
Food assistant: Emma Nkunzana