In my world crumble is the ultimate Autumn and Winter dessert. There's something so comforting about crumble fresh out of the oven, with the sweet crispy topping and soft tangy fruit underneath.

This week feels like we're transitioning into Autumn so to celebrate I thought I would share this Nectarine and Raspberry Crumble. Mixing the last of the summer fruit with the comfort of Autumn. I hope you enjoy!

INGREDIENTS

120g Oats

220g Plain Fliur

180g Salted Butter

90g Soft Light Brown Sugar

90g Caster Sugar

4 Nectarines

1 Punnet Frssh Raspberries

2 Heaped Tablespoons Soft Dark Brown Sugar

METHOD

Preheat your oven to 170°C.

In a large mixing bowl add the oats, plain flour, butter, soft light brown sugar and caster sugar.

Rub the ingredients together until they form a breadcrumb texture and the colour deepens.

Add the mixture onto a large baking tray and place in the oven for approximately 20 minutes, stirring the mixture up at the halfway mark.

While the crumblecooks, deseed the nectarines and roughly chop them into 2cm chunks.

Add the nectarines into a large pan over a medium heat with the soft dark brown sugar.

After a couple of minutes add the raspberries into the pan and stir until they break down slightly.

Take the fruit off the heat and pour it into a medium baking dish.

Take the crumble mixture out of the oven and pack it on top of the fruit into the baking dish.

Put the baking dish in the oven for approximately 15 minutes, I would recommend placing the dish on top of a tray so as the fruit bubbles up it doesn’t bake onto your oven.

Serve hot!

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