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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!
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
Honey yoghurt 200g tub Greek-style yoghurt 1 tablespoon pure honey, or to taste
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.
You can also bake this crisp in a 1.5 litre (6 cup) ovenproof dish. Bake for 50 minutes.
Gently baked in a spiced, red wine syrup these plums are flavoursome, rich and the perfect late-summer or early autumn dessert. Serve warm, at room temperature or chilled. A good scoop of vanilla ice-cream alongside is a must.
6 medium (about 500g) plums, halved and stoned (see Baker’s Tips)
1 star anise
2 cinnamon sticks
250 ml (1 cup) good-quality shiraz
100g (½ cup, lightly packed) brown sugar
Vanilla-bean ice cream, to serve
Preheat oven to 180°C (160°C fan-forced).
Halve the plums and remove the stones. Place in a single layer in an ovenproof dish just large enough to hold them. Add the spices to the dish. Combine the red wine and sugar in a bowl or jug and stir until the sugar dissolves. Pour over the plums.
Bake in preheated oven for 25-30 minutes, basting the plums with the red wine syrup 2-3 times during baking, or until the plums are tender when tested with a skewer. Serve the plums warm, at room temperature or chilled with a little of the poaching liquid and ice-cream.
Blood or santa rosa plums work particularly well in this dessert.
You can replace the plums with 500g cherries, pitted or halved, and stoned yellow peaches.
These plums will keep in an airtight container in the fridge for up to 3 days.