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Cherry-nectarine crisp

  • 1
  • Easy
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Recipe Ingredients

  • 1,3kg nectarines, cut into wedges
  • 680g cherries, pitted (3 cups)
  • ¼ cup sugar
  • 3 tbsp cornflour
  • 1 tbsp fresh lemon juice
  • 1 tbsp brandy (optional)
  • ¾ cup treacle sugar
  • ¾ cup oats
  • ⅓ cup all-purpose flour
  • ½ cup roasted, salted almonds, chopped
  • ¼ tsp freshly grated
  • nutmeg
  • ⅛ tsp salt
  • ½ cup cold butter or margarine, cut up

Recipe Directions

  1. Preheat oven to 190°C. Grease a large shallow ceramic baking dish.
  2. In a large bowl, toss nectarines, cherries, sugar, cornflour, lemon juice and brandy, if using, until well mixed. Spread in an even layer in prepared dish.
  3. In a medium bowl, combine treacle sugar, oats, flour, almonds, nutmeg and salt. Add butter. With a pastry blender or fingertips, combine butter and dry ingredients until pea-size clumps form. Sprinkle over fruit mixture.
  4. Bake for 40 to 45 minutes or until golden brown on top. Serve warm.
Each Serving About 1 800kJ, 6g protein, 69g carbohydrate, 17g total fat (8g saturated), 6g fibre, 31mg cholesterol, 175mg sodium.

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