Nectarine and Blackberry Hazelnut Crumble

• 800gripe but firm nectarines, stoned and cut into 2cm wedges
• 300gblackberries
• 15mllemon juice
• 2gfinely grated lemon zest
• 60gcaster sugar
• 2 tbspcornflour
• 140gplain flour
• 75grolled oats
• 80ghazelnuts, roughly chopped
• 100glight brown sugar
• 130gcold unsalted butter, diced
• fine salt

Method

1. 1Heat the oven to 180°C fan. Put a 2-litre ovenproof dish on a baking tray to catch any bubbling fruit juice.
2. 2Tip the nectarines, blackberries, lemon zest, lemon juice, caster sugar and cornflour into the dish. Toss gently until the fruit is evenly coated, then spread it into an even layer.
3. 3Put the flour, oats, hazelnuts, light brown sugar and a pinch of fine salt in a large bowl. Add the cold butter and rub it in with your fingertips for 3-4 minutes until you have rough crumbs with some pea-sized buttery clumps.
4. 4Scatter the crumble over the fruit without pressing it down. Leave a few gaps so the berry juices can bubble up and thicken beneath the topping.
5. 5Bake for 40-45 minutes until the crumble is deeply golden and the fruit juices are bubbling at the centre, not just around the edges.
6. 6Leave to stand for 20 minutes until the juices have settled into a glossy sauce and the fruit is still spoonable. Serve warm.

Per serving

kcal

510

protein

6.9g

fibre

5.5g

carbs

60.9g

fat

27.5g