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Summer fruits gingerbread crumble

Summer fruits gingerbread crumble


8 serves

15 m

55 m


  • 6 (850 g) nectarines, cut into wedges
  • 1 tablespoon golden syrup
  • 125 g punnet raspberries
  • ⅔ cup reduced fat plain Greek yoghurt, to serve


  • ⅓ cup wholemeal plain flour
  • ⅓ cup quick oats
  • ⅓ cup flaked almonds
  • 2 tablespoons raw sugar
  • 2 teaspoons ground ginger
  • ½ teaspoon ground cinnamon
  • 2 tablespoons olive oil
  • 1 tablespoon golden syrup


Step 1

Cut nectarines into quarters, remove stones. Place over base of a large shallow ovenproof dish. Drizzle with golden syrup. Cover with foil. Bake in 180 °C oven (fan-forced) for 35 minutes, or until fruit is tender when tested with the tip of a sharp knife.

Step 2

Meanwhile, to make crumble, place all ingredients in a medium bowl. Stir until well combined and crumbly.

Step 3

Remove foil covering from baked nectarines. Scatter over raspberries and sprinkle with crumble. Return to oven for 15-20 minutes or until crumble is golden brown.

Step 4

Serve warm with yoghurt.


  • Nectarines can be replaced with peaches or plums, or try using a combination of stone fruits.
  • Swap in blueberries or blackberries for raspberries, if preferred.
  • For a shortcut, replace fresh fruit with an 800 g can peach halves (drained) and 1 cup frozen raspberries. Place fruit in ovenproof, drizzle with golden syrup and sprinkle directly with crumble topping (skipping baking in step 1). Bake as directed in step 3.
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