It’s autumn. The apples are fresh, ripe and crispy. The nectarines peaches and plums are finishing. It is the perfect time to make chutneys, jams or fruit crumbles! I made this crumble on the fly with the last of the peaches, plums and a few new apples. The topping adds some crunch, sweetness and a sprinkling of diverse flavours. Enjoy it alone, at room temperature or warmed.
Nectarine, Apple And Plum Crumble
Ingredients
Fruit base
2 large apples, cored, seeds removed and sliced
8-9 medium sized nectarines, pits removed and sliced
4 plums, pits removed and sliced
juice from 1/2 lemon
1 tsp ground cinnamon
topping
1/2 cup activated walnuts, pounded in a mort until small piences
3/4 cup sultanas, roughly chopped
3/4 cup mulberries, roughly chopped
1/4 cup desiccated coconut
1/2 tsp ground cinnamon
Method
Preheat oven to 180c.
Prepare all the fruits. Mix them together in a dutch oven or ceramic dish with a lid. Mix in the lemon juice and cinnamon. Bake covered for 30-45 minutes until all the fruit is soft.
While the fruits are baking, pound the walnuts and place in a bowl. Roughly chop the sultanas and mulberries. Add the desiccated coconut, dried fruit and cinnamon to the nuts and mix thoroughly.
When the fruits are soft, take out of the oven and spread the nut and fruit mix evenly over the top surface and bake in the oven, uncovered for 10-15 minutes.
Serve hot, warm or at room temperature. Add a scoop of coconut cream or fruit ‘ice cream’ for a special treat.
Store in an airtight container in the refrigerator.