For the Crumble
Ingredients:
- ½ cup plain flour
- ½ cup ground almonds
- ¼ cup raw sugar
- 50gm butter- chilled
- 1 teaspoon finely grated lemon zest
Method:
- Preheat the oven to 180 degrees celsius
- Place the flour, almonds, sugar and lemon zest in a bowl. Rub through the butter until the mixture resembles chunky breadcrumbs. Line a baking tray with baking paper, spread the crumble mixture evenly over the tray and bake – turning the mixture occasionally until golden brown (approximately 15 minutes). Remove from the oven and set aside to cool
For the Roasted Nectarines
Ingredients:
- Olive Oil
- Beechwood Honeydew Honey
- Firm but ripe nectarines, halved and pitted
- Fresh Thyme
- Orange Juice
Method
- Lightly oil the base of a shallow baking dish and place the nectarines cut side up. Drizzle each piece of fruit with a little honey then olive oil. Scatter over the thyme leaves. Pour in enough orange juice to cover the base of the dish.
- Roast for about 20 minutes or until the fruit is tender but not collapsing
- Serve with the lemon almond crumble and vanilla coconut icecream!
