Bake the nectarine with a little honey, butter, and warm spices, then top with a crisp oat crumble so the fruit’s slight browning disappears into a jammy filling.
ABy Annebala
Servings
4
4 piece Nectarines
2 tbsp Honey
6 tbsp Unsalted butter
1 tsp Ground cinnamon
0.25 tsp Ground ginger
1 tbsp Lemon juice
1 tbsp Cornstarch
0.75 cup Rolled oats
0.5 cup All-purpose flour
0.33 cup Light brown sugar
0.25 tsp Salt
Calories
442 kcal
Protein
6g
Carbs
66g
Fat
19g
Fiber
5g
Sugar
36g
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Prep
1. Heat the oven to 190C. Butter a small baking dish.
6 tbsp Unsalted butter
Fruit Filling
2. Cut away any bruised or deeply browned spots from the nectarines, then slice them into wedges. Toss the nectarines with honey, a little of the unsalted butter, half of the ground cinnamon, the ground ginger, lemon juice, and cornstarch. Spread in the baking dish.
3. Rub the remaining unsalted butter into the all-purpose flour, rolled oats, light brown sugar, salt, and remaining ground cinnamon until you have clumps and crumbs. Scatter the crumble evenly over the nectarines.
6 tbsp Unsalted butter,
0.5 tsp Ground cinnamon,
0.8 cup Rolled oats,
0.5 cup All-purpose flour,
0.3 cup Light brown sugar,
0.2 tsp Salt
Bake
4. Bake for 35 to 40 minutes, until the fruit is bubbling thickly around the edges and the topping is deep golden and crisp. Rest for 10 minutes before serving so the filling turns jammy.
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