Fruit crumble with whipped cream in a pudding bowl
Desserts, Recipes

Nectarine Crumble

Nectarines are so delicious. Some may have a not so great experience with nectarines – going by the imported nectarines that we see in our supermarkets every summer. They tend to be a bit tasteless, and boring. They are picked before ripe, kept refrigerated, and sent half way around the world. Somewhere along the manipulated road to creating the perfect fruit, there has been a massive loss in flavour.

Old fashioned nectarine varieties are completely different, especially when picked fresh from the tree, ripened to a deep red by the sun and so juicy that the sweet liquid runs down your hand and chin.

It’s a bit like comparing a mini to a SUV. Okay, maybe that is an exaggeration, but it makes my point plain.

We are blessed with an old fashioned nectarine in our backyard. It’s fraught with issues. It is prone to leaf curl. The main tree long since passed it’s use-by date and was chopped away. The tree we have now is a shoot from low on the main trunk and has grown into a tallish, slender tree – a small version of what it once was and yet it still produces a ton of fruit. That’s even after the fruit thinning which the cats do. Seriously. They pick off blossoms in spring with their mouths and in summer they knock the young fruit off with their paws. Who knew nectarines were such great cat entertainment?

The other problem is the narrow window in which the nectarines are ripe enough to pick before they start to rot on the tree in the late summer heat. We end up picking our nectarines when they are only a little red. We’d rather that than risk the whole crop going rotten overnight, which has happened before due to a humid night. Having a large chest freezer is a MUST. Every year we bag up quantities of nectarines, simply halved and de-stoned, and then popped in the freezer. We have access to nectarines all year through and they are just as delicious then as when plucked warm and sweet from the tree.

This recipe below was an essential create for me. Crumbles aren’t hard to make and I used to regularly make individual sugar-free crumbles through the winter months. However, now we have given up grains – including the rolled oats I once used to make my crumbles – I needed a new “go to” that ticked all the right boxes.

This crumble could be used with any fruit, but I’ve written it for nectarines. Fruity, nutty and delicious. Although I have been making this one in a larger casserole dish, it could just as easily be made in ramekins for individual serves.

So are you ready to read my crumble recipe. Here we go….

Nectarine Crumble

Makes 4-6 serves

♥ Ingredients ♥

Fruit
1.5-2 C nectarines (or other fruit of choice)
1/2 t vanilla essence
1/2 t cinnamon
1/4 t mixed spice
1/2 t Xanthan gum
2 T Erythritol/Stevia blend or equivalent in sweetener of your choice

Crumble Topping
1/2 C roasted almonds, finely chopped
1/4 C coconut flour
Pinch salt
2 T Erythritol/Stevia blend or equivalent in sweetener of your choice
1/4 C desiccated coconut
3 T butter, melted

♥ Method ♥

Place fruit in a pot and cook until it is soft and beginning to break down. Alternatively use a microwave oven.

Cooked Nectarines
Nectarines cooked

Add vanilla, spices, Xanthan and sweetener to the cooked fruit and mash it all together. Avoid turning it into a puree, leaving some parts of the fruit in small pieces.

Mashed nectarines for the base of a crumble
Mashed nectarine mixture

Pour fruit into an eight inch casserole dish or divide between individual ramekins. Set aside.

Finely chop the almonds with a knife or food processer. If using a food processor, take care not to turn it into almond flour. Aim for some nice crunchy texture.

In a small bowl melt the butter in a microwave oven.

Add prepared almonds, flour, salt, sweetener, and coconut in with the butter and stir well to combine.

Sprinkle over top of the fruit in an even layer.

Nectarine crumble ready to cook
The nectarine crumble is assembled and ready to cook

Bake at 180 degrees Celsius for around 20 minutes or until the top is golden and the fruit bubbling. Individual ovens vary in temperature/effectiveness so adjust accordingly.

Remove from oven and leave for 10-20 minutes before serving.

Nectarine crumble cooked
Nectarine crumble cooked and ready to eat

Serve with your choice of topping. We prefer whipped cream.

Fruit crumble with whipped cream in a pudding bowl
Nectarine Crumble served with whipped cream

Mmmm, fruity desserts are a nice winter treat with the fire twinkling in the corner keeping the cold at bay. They are just as good in summer, too, though. If there happens to be leftovers I place a tablespoonful on top of hubby’s yoghurt to take to work.

I hope you enjoy.

Happy and healthy eating,
Belinda

 

 

 

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4 thoughts on “Nectarine Crumble”

  1. Looks and sounds really yummy. Although, it might not be a really true ‘low carb’ with the nectarines. But if you have such delicious nectarines available, why not?

    Like

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