INGREDIENTS:

For 8 Serves

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Filling: 

• 1kg fresh nectarines, stones removed and sliced into thin wedges (you can use other stone fruit) 

• 1/4 cup maple syrup 

• 1 tsp vanilla extract 

• 1/2 - 1 tsp cinnamon 

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Crumb Topping:

• 1.5 cups walnuts 

• 1/2 cup shredded coconut 

• 2 tbsp maple syrup 

• 2-4 dates roughly chopped (optional)

• 1 tbsp melted coconut oil, in liquid state 

• 1/4 tsp sea salt 

DIRECTIONS:
 

1. Preheat oven to 175 degrees (C) fan-force and lightly oil/butter a 9-inch baking dish.
    

2. In a large pot over medium heat, combine the nectarines, maple syrup, vanilla and cinnamon. Stir well until the syrup comes to a boil, then allow to simmer until the syrup has thickened and the nectarines are fork-tender (approx. 10 mins). Once down turn the heat off and let sit. 
    

3. Meanwhile, make the crumble, place the walnuts and shredded coconut in a food processor / blender and process until a crumbly texture forms (don't over process). Then add in the maple syrup, coconut oil, salt and almond extract. Process again, until a sticky and crumbly mixture is formed. 
    

4. Pour the nectarine filling into the bottom of the baking dish, then sprinkle the crumble over the top evenly. Bake for 15-20 minutes, or until the top is lightly golden, then serve warm! I served with non-dairy natural yoghurt, fresh segmented nectarines and pomegranate :) It is actually my favourite crumble recipe!