Pamela Durkin
Fresh basil’s unique aroma and flavour envelop juicy nectarines in this delightfully sweet summertime crumble. Other summer fruits, such as peaches or strawberries, can be substituted for the nectarines. For a truly decadent dessert serve the crumble warm with fresh whipped cream or vanilla ice cream!
Nectarine Basil Crumble
Ingredients
- 4 nectarines, chopped
- 1 Tbsp (15 mL) coconut palm sugar
- 1 Tbsp (15 mL) chopped fresh basil
- 1/2 tsp (2 mL) grated lemon zest
- Pinch of sea salt
- 1/3 cup (80 mL) crushed pine nuts (or almonds)
- 3 Tbsp (45 mL) mild honey
- 1/4 cup (60 mL) organic rolled oats
- 1/4 tsp (1 mL) salt
- 3 Tbsp (45 mL) unsalted butter, cut into small cubes
Nutrition
Per serving:
- calories302
- protein5g
- fat17g
- saturated fat6g
- trans fat5g
- carbohydrates37g
- sugars28g
- fibre3g
- sodium188mg
Directions
01
Preheat oven to 400 F (200 C). Wash nectarines, remove stone from each, and chop. Combine with the rest of the filling ingredients in small bowl and mix thoroughly.
02
To prepare topping, combine all topping ingredients in another small bowl, rubbing in butter with your fingers until mixture is crumbly.
03
Divide filling mixture evenly among 4 small ramekin dishes and top with crumble mixture. Transfer ramekins to baking sheet and bake until topping is golden brown, about 20 minutes. Remove from oven and let cool slightly. Serve warm.
