Nothing kicks off Summer more than a fruity delight to enjoy as your pudding and, this blackberry and nectarine crumble is your new sweet fix. It is sweet, slightly tart with a delightful crunch from the crumble.
There is always a favourite to crumble and, it is always guaranteed to spark a debate on personal preferences. You either like less fruit and more crumble or more fruit and less crumble. To be honest, I am an inbetweener and like a balanced combination of crumble to topping, judge me all you want!
The Secret to the Perfect Crumble
The secret to the perfect crumble is texture and lots of it. The addition of certain ingredients that enhance the flavour and add to the texture combination is what it is about.
The two different ingredients I use are almond flour and oats. Although traditional sugar and plain flour are used, the addition of those two secret ingredients is what stand your flavours apart from the crowd. Subtle in flavour but effective.
Now, let’s talk butter. The traditional way is to crumble room temperature butter into the sugar and flour using your fingers. I use cold butter straight out of the fridge and press into it using my fingers while rubbing it into the ingredients. This trick will make the crumble clump up into chunks and, nothing beats the result.
How to make the blackberry and nectarine crumble
In a bowl, add the plain flour, light brown sugar and cold butter. Rub the ingredients together using your fingers and add in the almond flour. Repeat until you have a clumpy but soft crumble.
For added sweetness, toss the fruit in a little maple syrup, for blackberries, I find this trick works a dream. If you prefer an extra tart bite, leave this bit out. Top the fruit with the crumble and sprinkle a handful of oats over the top.
The Perfect Bake
Making and assembling the crumble is the easy bit. Due to nectarines taking a little longer to soften, the crumble will need to go in the oven for longer than usual.
To avoid browning the crumble topping too quickly, cover the oven dish loosely with foil and bake for 30 minutes. Remove the foil and leave to bake for a further 20 minutes until the crumble is golden-brown and crisp.
This blackberry and nectarine crumble keeps for no longer than three days in the fridge. To heat up, place in the oven covered loosely with foil at 180C for 10 minutes.
Once ready, dig in and enjoy. Recommended serving suggestions are to top each serving of crumble with a spoonful of plain yoghurt. If you are looking for a more indulgent dessert, heavy cream or custard work a charm.
Every spoonful is so delicious, slightly tart and bursting with sweetness. The crumble is crisp, moreish and together with the fruit, is an absolute match made in heaven.
Trust me, you won’t want to miss out on this one.
Loved this recipe? You will want to try these…
Blackberry and Nectarine Crumble
- 4 Nectarines, sliced
- 300 g Fresh blackberries
- 2 tbsp Maple syrup
- 85 g Unsalted butter, chilled
- 50 g Light brown sugar
- 90 g Plain flour
- 50 g Almond flour
- 10 g Oats
- Spoonful Plain yoghurt
- Preheat the oven to 180C (356F) fan.
- In a bowl, add the sliced nectarines and blackberries followed by the maple syrup. Toss until coated. Transfer the fruit to an oven dish.
- In a bowl add the chilled butter, plain flour and sugar. Using your fingers, rub the ingredients together until they resemble large chunky breadcrumbs. Add the almond flour and rub until combined.
- Add the crumble topping to the fruit and sprinkle the oats over the top.
- Cover loosely with foil and place in the oven for 30 minutes. Remove the foil and bake for a further 20 minutes until the crumble is golden-brown and crisp.
- Remove from the oven and top each serving with a spoonful of plain yoghurt. Enjoy!