Nectarine, Oat & Seed Crumble

• This beautiful and delicious crumble captures all of the best flavours.
• It’s full of juicy fruits and crunchy, fragrant crumble.
• Tastes wonderful served warm and topped with vanilla ice cream.
• Healthy, nutritious and easy to make!
• You can swap nectarines for your favourite fruits.
• Vegan & gluten-free.

Jumbo Oats 1kg (Sussex Wholefoods)

300g Oats

Organic Pecan Nuts 1kg (Sussex Wholefoods)

100g Pecans

Organic Ground Almonds 1kg (Sussex Wholefoods)

65g Ground Almonds

Organic Pumpkin Seeds 1kg (Sussex Wholefoods)

25g Pumpkin Seeds

Organic Golden Flax Seeds, Linseed 500g (Sussex Wholefoods)

2tbsp Golden Fax Seeds

Organic Coconut Sugar 1kg (Sussex Wholefoods)

65g Coconut Sugar

Organic Sunflower Vegetable Margarine 500g (Biona)

200g Vegetable Margarine

True Cinnamon Powder 500g (Sussex Wholefoods)

1tsp Cinnamon Powder

Corn Flour (Starch) 500g (Sussex Wholefoods)

2tbsp Corn Starch

Organic Lemon Juice 200ml (Biona)

2tbsp Lemon Juice

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

0.5tsp Salt

Other Ingredients

• 8 nectarines

Method

1. Preheat the oven to 180°C.
2. Peel and cut the nectarines. Place in the bowl, add lemon juice and mix.
3. In a big bowl whisk together 30g of sugar, cinnamon, salt and cornstarch. Add to nectarines, mix to make sure it’s covered and set aside.
4. Chop your pecans, and pumpkin seeds into small pieces.
5. Place 150g of oats in a blender and blend until you get a flour-like texture.
6. Add oats, remaining sugar, cinnamon,  pecans, pumpkin seeds, flaxseed and ground almonds in a big bowl and mix well. Add in the softened margarine and work the crumble mix with your fingers until you get crumbles and clumps.
7. Place your nectarines in a baking dish and top with your crumble.
8. Place in the preheated oven and bake for 30-40 minutes until golden brown.