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
- Preheat oven to 190°C (170°C fan-forced).
- 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.
- 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.
- 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.
- Meanwhile, to make the Honey yoghurt, stir the yoghurt and honey in a medium bowl until combined. Cover and refrigerate until required.
- 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.
CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
