Nectarine and pistachio crumble
Prep time: 30 minsTotal time: 
Nectarine and pistachio crumble
Juicy nectarines meet the nutty crunch of pistachios in this irresistible summer crumble. Swap for peaches if you prefer, and experiment with different nuts in the topping, such as almonds or hazelnuts
Prep time: 30 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 1kg nectarines, stoned and cut into wedges
- 100g golden caster sugar
- 20g cornflour
- juice of 1 lemon, plus zest of ½
- ¼ tsp fine salt
- vanilla ice cream, to serve (optional)
For the crumble topping
- 190g plain flour
- 100g oats
- 130g light brown soft sugar
- 100g pistachios, roughly chopped
- 140g cold unsalted butter, cubed
Step by step
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Preheat the oven to 190°C, fan 170°C, gas 5.
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In a large bowl, mix together the nectarine wedges, caster sugar, cornflour, lemon zest, lemon juice and ¼ teaspoon of salt. Spoon the mixture into a 2.5-litre ovenproof dish (about 33cm x 20cm), then set the dish on a baking tray and set aside.
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For the crumble topping, combine the flour, oats, brown sugar and chopped pistachios in a large bowl. Add the butter and rub together with your fingertips until the mixture resembles coarse breadcrumbs. Sprinkle evenly over the fruit.
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Bake for 45 minutes or until golden and bubbling. Leave to stand for 5-10 minutes, then serve with vanilla ice cream, if you like.
Any leftovers freeze well – wrap it tightly in a freezer bag and freeze for up to 3 months. Defrost fully, then reheat gently in the oven when ready to serve.
