Baked nectarines with almond crumble

A photo of a nectarine half that has been topped with some almond crumble. Serves 4

The soft fruit season is here, so let’s make the most of it. I love to eat peaches and nectarines on their own as well as use them in desserts. This recipe is simple to make and the combination of the soft and juicy nectarines and the slightly crunchy almond crumble is just divine.

4 ripe nectarines
30 g butter*
30 g xylitol
50 g ground almonds

1. Pre-heat the oven to 180C/350F/gas mark 4.

2. Halve the nectarines, remove the stones and place them cut side up on a glass or earthenware oven-proof dish.

3. To make the crumble topping, put the butter, xylitol and ground almonds into a bowl and rub them with your fingertips until they have combined and become wet crumbs.

4. Put the crumble over the nectarine halves.

5. Bake for about 20 minutes or until the crumble looks golden brown.


If you want to avoid dairy, use non-dairy vegetable margarine instead of butter.

Serving ideas

Serve hot or cold, on their own or with custard or vanilla cream.

Try something different

Use peaches, plums or apricots instead of nectarines.

Copyright © Tarja Moles 2012. Photograph © Tarja Moles 2012.

If you’d like to use this recipe in your ezine or on your website, you’re welcome to do so as long as you use the complete recipe, including the copyright line, and include the following paragraph in its entirety:

Tarja Moles is the author of No Naughties: Sweet Treats without Sugar, Wheat, Gluten and Yeast. Visit for free recipes and information on special diets and living with multiple dietary restrictions.


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