BakeRecipes

Nectarine and berry crisp with honey yoghurt

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Prep 25minBake 40minMakes 6 serves

We often think of crisps and crumbles as winter desserts, but please don’t pigeon-hole them! This combination of sweet nectarines and tart raspberries, subtly flavoured with rosewater, topped with a pistachio 'crisp' topping and served with honey-flavoured yoghurt is a sublime summer dessert. Any leftovers are good for breakfast!

Ingredients

750g white or yellow nectarines
300g fresh or frozen raspberries or blueberries
55g (¼ cup) caster sugar
3 teaspoons rosewater, or to taste
1½ tablespoons plain flour

 

Pistachio topping
75g (½ cup) plain flour
55g (¼ cup) caster sugar
1 teaspoon ground cinnamon
80g chilled butter, diced
50g pistachio kernels, chopped, toasted

 

Honey yoghurt
200g tub Greek-style yoghurt
1 tablespoon pure honey, or to taste

 

Method
  1. Preheat oven to 190°C (170°C fan-forced).
  2. To make the Pistachio topping, combine the flour, sugar and cinnamon in a medium bowl. Use your fingertips to rub in the butter until the mixture begins to resemble coarse breadcrumbs. Stir in the pistachios.
  3. Halve the nectarines and remove the stones. Cut each half into 4 wedges. Combine with the sugar, rosewater and flour and toss to combine. Add the raspberries and toss gently to combine evenly. Divide the fruit mixture evenly among 6 x 250 ml (1 cup) ramekins or ovenproof dishes. Sprinkle the pistachio crisp topping over the fruit to cover.
  4. Bake in preheated oven for 35-40 minutes or until the fruit is tender when pierced with a skewer and the topping is crisp and golden.
  5. Meanwhile, to make the Honey yoghurt, stir the yoghurt and honey in a medium bowl until combined. Cover and refrigerate until required.
  6. Serve the crisp warm or at room temperature with the honey yoghurt.
Baker's Tips
  • You can also bake this crisp in a 1.5 litre (6 cup) ovenproof dish. Bake for 50 minutes.

This recipe is from Anneka's SBS Food online column, Bakeproof: Stone Fruit.

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Photography by Alan Benson.