|
Nectarine and Blueberry Crunch
Used with permission from the new cookbook
Sharing Sweet Secrets by Pamela Moriarty
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
 |
Nectarine and Blueberry Crunch Serves 4 to 6
Fruit
4-6 larger nectarines
1 punnet (150g) fresh or frozen blueberries
1 orange, strained juice only
1 tablespoon caster sugar
Crunch
2 Tablespoons chopped nuts (blanched almonds or raw cshew nuts)
2 tablespoons shredded coconut
2 tablespoons amaretti biscuit crumbs (pg 15)
2 tablespoons gluten free bread crumbs
2 tablespoons white rice flour
2 tablespoons caster sugar
2 tablespoons unsalted butter
whipped cream to serve
|
Instructions
- Fruit
- Halve nectarines, remove stones and cut into wedges
- Mix nectarines and blueberries gently together in a large bowl
- Pour orange juice over and sprinkle with sugar
- Divide mixture between ovenproof dishes
- Crunch
- Place crunch ingredients into a bowl and work butter through with your fingers
- Sprinkle crunch over fruit
- Bake for 20-25 minutes or until golden
- Serve warm or hot straight from the oven with whipped cream
Shared Secrets
Substitute peaches for nectarines. Crunch may be prepared up to a week in advance and stored in refrigerator.
Nectarines and peaches are best prepared just prior to baking
To download all of the recipes to your iPod, please visit the Recipe iPod page. |
|
|
