Baked nectarine with pecan-cashew crumble

Here’s a fruity summer dessert that is finger licking good: Baked nectarine with pecan-cashew crumble, from my new book Goed Eten. Quick, easy and super good for you too!

The simplest dishes are often the tastiest. These baked nectarines are the perfect example of that. The natural sweet flavor of the stone fruit gets accentuated by letting the nectarines caramelize. Choose yellow nectarines if you like a fresh, sweet and sour taste, or white nectarines if you like it very sweet. You can also vary with plum and apricot.

Here I top the baked nectarines with a crumble of toasted cashews, pecans and cinnamon. Serve them for breakfast with your favorite yoghurt (I used vegan coconut yogurt) or for dessert with a scoop of ice cream or freshly whipped cream.

The recipe is gluten free; you can make it vegan and dairy free by using coconut oil instead of butter; and you can also make it sugar free and low carb by using keto sweetener instead of honey or maple syrup.

I can’t wait to hear what you think of the recipe so be sure to leave a message below in the comments. 

Looking for more healthy comfort food recipes? Have a look at my latest cookbook ‘Goed Eten’, with 60 new recipes and lots of nutrition tips to help calm your nervous system and stabilize your blood sugar levels. The key to a healthy weight, more energy and a better night's sleep.

The recipes are gluten-free, sugar-free, mostly lactose-free and a combination of vegan, vegetarian, fish and poultry. Much of the recipes are low carb. They also include kid-proof comfort foods like breakfast pancakes, chicken schnitzel, meatballs and vanilla pudding with gingerbread cookies.

Enjoy!

Love,

Baked nectarine with pecan-cashew crumble, from my new cookbook ‘Goed Eten’

DIRECTIONS:

1. Preheat the oven to 175 °C (350 °F).
2. Wash the nectarines, halve them and remove the stone. Place them in a baking dish.
3. Melt the butter or coconut oil and pour it over the nectarines. Sprinkle with cinnamon to taste.
4. For the nut crumble, coarsely chop the pecans and cashews, by hand with a knife or by using a food processor. Mix them with your sweetener of choice, a little sea salt, cinnamon and vanilla to taste. Spread them out onto a baking tray covered with baking paper.
5. Place both the nut crumble and the nectarines in the oven. Bake for about fifteen minutes, until soft enough.
6. Serve the baked nectarines with the pecan-cashew crumble and a drizzle of (plant-based) yogurt, freshly whipped cream or a scoop of ice cream.

JULIE’S TIPS & TRICKS:

• You can also bake the nectarines in a pan and let them stew gently under a lid until soft enough to your taste. Delicious with peaches, plums or apricot too.
• For a low sugar and low carb version, you can use erythritol to sweeten the nut crumble. Don't need it to be keto friendly? Then use maple syrup or honey.

Are you looking for more gluten free and low sugar desserts? Let me know by leaving a comment down below.