Nectarine Crumble Recipe
plus extra for greasing the ramekins
Preheat your oven to 200 degrees Celsius.
Using a sharp knife, slice four sides from each of the nectarines. Cut as close to the stone as you can to ensure you get all the flesh.
Add the butter, caster sugar, water and vanilla extract to a medium sized saucepan and gently heat for a minute or two, stirring until the butter has melted.
Add the nectarine pieces to the saucepan and cook gently for a further 10 minutes until the nectarines are soft but not falling apart. Remove from the heat.
To make the crumble topping, rub the unsalted butter into the brown sugar and almond meal. Gently stir in the coconut and flaked almonds.
Take six one-cup capacity ramekins and lightly grease with extra butter. Divide the nectarines among the six ramekins.
Top each ramekin of nectarines with the crumble topping.
Place the ramekins on a baking tray and cook in the oven for 15 -18 minutes.
Remove from the oven and allow to cool for at least five minutes before serving with your favourite vanilla ice-cream.