When I took out this nectarine and raspberry crumble from the oven, a divine smell spread all over the appartment that woke up the cats from their lazy naps. Nectarines and raspberries are a winner combination and makes a perfect summer day even more perfect. Take a large serving with some vanilla custard, find a good spot in your garden, balcony or window and indulge.
Nectarine and raspberry crumble
125 gram butter
300 ml flour
100 ml caster sugar (of which half is vanilla infused, i.e. from a sealed jar with caster sugar and vanilla pods)
5 ripe nectarines
200-250 gram raspberries
2 pinches of sugar
5 pinches of potato flour
Pre-heat the oven to 200 degrees C.
Peel the nectarines and slice thinly. Place the nectarine slices and raspberries in a baking pan. Sprinkle sugar and potato flour over the fruit.
Place the sugar, butter and flour in a bowl. With the tips of your fingers rub the ingredients together until you have a crumbly mixture. Cover the fruit with the crumbles and bake for 25 minutes until the topping is nicely browned. Serve with vanilla ice cream or custard.