Nectarine Raspberry Crumble

Desserts , Vegetarian


  • 250g raspberries (Ettrick Gardens)
  • 6 nectarines (Rosedale Orchard)
  • 100g butter
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract or paste
  • ¾ cup GF flour
  • 1 cup coconut thread
  • ¾ cup sliced almonds


  1. Preheat the oven to 160 degrees Celsius
  2. Halve the nectarines and remove the stones, slice the halves and place in the base of your baking dish. Place the raspberries evenly amongst the nectarines.
  3. Soften the butter and mix in the brown sugar and the vanilla.
  4. Add in the flour, coconut and almonds and stir to combine.
  5. Dollop tablespoons of the mixture evenly across the top of the fruit.
  6. Bake in the oven for 1 hour.
  7. Enjoy on its own or with a dollop of cream or ice cream.


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