• Micah

Nectarine and Raspberry Crumble

Nectarines, raspberries, sweetness, spice, and everything nice. This Nectarine and Raspberry Crumble recipe is one of my ultimate go-to's whenever I want to start (or end! we don't judge here.) the day on a sweet note.

None of us ever listened to all those experts that told us to never go grocery shopping when we're either hungry or sad, but there's no point in regretting things we can no longer change. There's always a recipe for everything anyway!


Time to put those frozen nectarines and raspberries you impulse-bought over the weekend to good use! Give yesterday's you a pat on the back for giving you the perfect excuse to read through this easy recipe and indulge in this sweet treat. You can have it for breakfast, enjoy it as a snack, or save it for the end of the day to congratulate yourself for making it through the last 24 hours.


Plus, we're using all-natural ingredients for this treat so you can have it for breakfast too!!


The perfect pudding to make in a pinch - full of fruits and gingery spice - serve with a dollop of your favourite yogurt or ice cream!

Nectarine and Raspberry Crumble

Total time: 40 min

Servings: 4 people


Ingredients

  • 1 ½ cup frozen nectarines (225 grams)

  • 1 ½ cup frozen raspberries (190 grams)

  • 1 tsp fresh ginger minced

  • 2 tbsp maple syrup, divided

  • 2 tsp cinnamon divided

  • 1 tsp vanilla extract

  • 3 tbsp coconut oil, melted

  • ½ cup rolled oats (45 grams)

  • ¼ cup chopped nuts (35 grams)

  • 1 tbsp all purpose flour


Instructions

  1. Preheat oven to 200C/390F.

  2. Grease a small baking dish with coconut oil.

  3. In a medium bowl, combine nectarines, raspberries, ginger, 1 tablespoon maple syrup, and 1 teaspoon cinnamon.

  4. Transfer fruit to baking dish.

  5. In a separate remaining maple syrup, cinnamon, vanilla, coconut oil, oats, nuts and flour.

  6. Top fruit mixture with oat crumble.

  7. Bake for 25-30 minutes or until fruit is fully cooked through.

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