Nectarine Crumble
Ingredients:
4-5 Nectarines, sliced
50g brown sugar
25g gluten free flour
1 tsp cinnamon
1 tsp lemon juice
1/2 tsp grated lemon zest
Topping:
125g gluten free flour
200g caster sugar
1 tsp baking powder
1/2 tsp salt
1 egg beaten
110g melted coconut oil
Method:
Preheat the oven to 190C. Grease a shallow 28 x 18 cm baking dish.
Place the sliced nectaries in the prepared baking dish. Mix together the brown sugar, flour, cinnamon, lemon juice and lemon zest in a small bowl. Sprinkle the mixture over the nectarines.
Mix together the flour, sugar, baking powder, salt and nutmeg in a medium bowl for the topping. Stir in the egg until the mixture resembles coarse bread crumbs. Sprinkle the topping over the nectarines. Drizzled the melted coconut oil evenly over the topping.
Bake in the pre-heated oven until the nectarine juices are bubbling and the topping is golden brown (35-40 mins). Serve hot with cream or ice cream.