Nectarine Almond ‘Crumble’ with Cinnamon Yoghurt
Out of all produce seasons summer must be my favourite. Don’t get me wrong, I love winter because of its crisp air with a just the right hint of woodfire scent in it. The transitional period between spring and summer excites a plenty because of local asparagus. Autumn is perfect for foraging, but summer, with the abundance of berries and stonefruit thrills me the most.
It conjures up memories of childhood when we’d go away to the seaside with a whole bunch of friends, run around barefoot in the sand with salty air kissing our tanned faces and the sweet taste of cherries on our lips. I’ve always enjoyed plums and peaches, but nectarines I loved most because their flesh was sweet and the skin “non-hairy”.
They are still my favourite, but now on colder days like we’ve had yesterday (how crazy was the downpour!) I like to grill or roast them. They become soft and sweeter that way, and with the almond crumb and gut-friendly yoghurt and cinnamon, a lighter twist on the comfort crumble.
Just beautiful. Why not give them a go?
- 1 ripe nectarine
- 2 teaspoons rice syrup or honey
- 2 tablespoons almond meal
- a few almonds, roughly chopped
- 1 teaspoon coconut sugar
- ½ teaspoon cinnamon
- ½ cup Greek-style or coconut yoghurt
- Preheat oven grill to 180C (160C fan-forced).
- Cut peach into even-sized wedges, about 10. Layer the wedges around a small pie dish. Drizzle with rice syrup or honey. Sprinkle over with almond meal, almonds coconut sugar and half of the cinnamon and grill for 5-6 minutes or until the crumbs are starting to turn golden brown.
- Remove from oven and serve with a side of yoghurt mixed with remaining cinnamon.
Somewhat by default, this crumble recipe is quick, gluten-free, dairy-free and egg-free. It can be made paleo and vegan.