Nectarines are in season throughout the summer – pair them with almonds and amaretto to make this dessert, which is full of sunshiny flavour
- Serves: 4 persons
- 6ripe nectarines, stoned and chopped
- 1tbsp cornflour
- 100g caster sugar
- 75ml amaretto (we used Disaronno)
- 100g plain flour
- 75g unsalted butter
- 50g flaked almonds
- custard, to serve
Step 1Heat the oven to 180C/fan 160C/gas 4. Toss the nectarine pieces with the cornflour, 50g of the sugar and the amaretto, and tip into a 30cm x 20cm baking dish. Cover with foil and bake for 20 minutes until just beginning to soften.
Step 2Put the plain flour and butter in a bowl, and use your fingertips to rub together to make breadcrumbs. Add the almonds and remaining sugar, and mix well. Scatter the crumble topping over the nectarines and bake for 30 minutes until golden on top. Serve with custard.