This is possibly my favourite summer crumble filling. The blueberries at the moment seem to be quite tart which adds just the right amount of sourness to balance the sweetness of the nectarines and crumble topping. If I haven’t made my own granola I tend to buy Lizi’s Granola as it is one of the least sugary commercial brands. Dorset Cereals Honey Granola is another favourite.
- For the crumble topping
- 175g plain flour
- 125g cold unsalted butter, cut into 1cm cubes
- 100g demerara sugar
- 40g caster sugar
- 150g granola cereal
- For the filling
- 6 ripe nectarines, about 760g, cut in half, stoned and cut into 1cm thick slices
- 200g blueberries
- 70g soft brown sugar
- 1 tablespoon cornflour
- To serve custard or vanilla ice cream
- Heat the oven to 200˚c, fan oven 180˚c, mark 6. Place the flour in a mixing bowl and rub in the butter. Stir in the sugars and granola. You can make the topping well in advance and keep refrigerated until ready to cook.
- Place the nectarines in a wide, shallow ovenproof dish. Scatter over the blueberries. Stir the brown sugar and cornflour together in a small bowl and then stir into the fruit.
- Cover the fruit with the crumble topping, patting it down gently. Bake in the oven for about 45-50 minutes until golden and the fruit is bubbling around the sides. Leave for 5 minutes before serving with cold custard or ice cream.