I love roasted anything, but stone fruit are particularly delicious when roasted. The juice becoms syrupy and caramelised and unfortunately you must lick the tray on which they are roasted to not waste any. (Or is that just in my house?)
This recipe is easy, the house will smell incredible and I am pretty sure you will make this more than once. You can easily increase the quantity to feed a crowd too...or just so you can have it cold for breakfast the next day. Now that’s double duty.
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- 8-10 nectarines, halved with pit removed
- 8-10 plums, halved with pit removed
- Generous drizzle pure maple syrup
- 2 Vanilla - Beans broken in half BUY
- 250 g unsalted butter
- 200 g dark brown sugar
- 1 tsp Vanilla - Bean Paste BUY
- Pinch Pink Salt Flakes BUY
- 1 Cup Coconut - Shredded BUY
- 2 Cup rolled oats
- 2 tbsp corn flour
- 200 g almonds, toasted
Preheat oven to 180°C.
Place fruit, cut side up into a large pie dish.
Drizzle with maple syrup and place vanilla beans on top.
Roast 30 minutes until fragrant. Remove vanilla beans and store for another use.
To make the crumble place cold butter, sugar, vanilla paste and salt into TM bowl. Cream 30 sec/speed 5 until well combined.
Add remaining ingredients, except almonds and mix 10 sec/Reverse/speed 3. Scrape sides of bowl and mix 5 sec/Reverse/speed 3.
Stir through almonds with spatula and place crumble mixture on top of roasted fruit.
Cook 30 minutes until golden and crumble is firm.
Serve warm with ice cream, cream, or custard.
Try making individual crumbles in ramekins. Cooking times will not vary.