- 2 tbsp plain flour
- 20g/žoz butter
- 1 tsp demerara sugar
- 1 heaped tbsp rolled oats
- 1 ripe nectarine, halved, stone removed
- 2 tbsp orange juice
- plain yoghurt, to serve
- Preheat the oven to 220C/450F/Gas 7.
- Rub the flour and butter together in a bowl using your fingertips until the mixture resembles breadcrumbs. Stir in the demerara sugar, then the oats.
- Lay the nectarine halves in an ovenproof dish, cut sides facing upwards. Pour in the orange juice. Pile the crumble topping onto the cut surfaces of the nectarines.
- Place the ovenproof dish onto a baking tray. Transfer to the oven and bake for 12-15 minutes, or until the nectarines have softened and the crumble is crunchy and golden-brown.
- Serve on small plates with plain yoghurt.