Juicy nectarines meet a splash of Amaretto and the dusky sweetness of warm spices in this rustic crumble; all baked in a single skillet. The nuts in the crumble, almonds, pistachios and hazelnuts, echo the depth of the liqueur, bringing texture and richness. This is comfort food dressed in perfume.
Serves: 4
Ingredients:
For the spiced fruit:
- 5 ripe nectarines, sliced
- 150g Raspberries
- 2 tbsp light brown sugar or runny honey
- 1 tbsp unsalted butter
- Juice of ½ an orange
- 2 tbsp Amaretto liqueur
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- A pinch of ground cloves or cardamom (optional)
- Pinch of sea salt
For the crumble topping:
- 75g plain flour
- 50g rolled oats
- 50g soft brown sugar
- 75g cold unsalted butter, cubed
- 30g chopped almonds
- 30g chopped pistachios
- 30g chopped hazelnuts
- Pinch of salt
- ½ tsp cinnamon
- Optional: a drop of almond extract
To Serve: Clotted Cream, cream or custard & a sprinkle of crushed Amaretti Biscuits
Method:
Preheat your oven to 180°C (160°C fan). In an ovenproof frying pan or skillet, melt the butter over medium heat. Add the nectarines, sugar, orange juice, spices, and a pinch of salt. Let it simmer gently for 5 minutes until the fruit begins to soften. Pour in the Amaretto and allow it to bubble briefly to burn off the alcohol—your kitchen will smell incredible. Add the raspberries and remove from the heat.
Rub the butter into the flour until it forms a coarse crumb. Stir in the oats, sugar, nuts, salt, cinnamon, and almond extract if using. You want a mix of fine and chunky bits for texture.
Sprinkle the crumble mixture evenly over the fruit—don’t pat it down. Place the whole pan in the oven and bake for 25–30 minutes, until the topping is golden and crisp and the fruit is bubbling around the edges.
Let it cool for 5–10 minutes before serving. Spoon into shallow bowls and pair with clotted cream, cream or custard and a sprinkle of Amaretti Biscuits.
