Mini nectarine cobblers

Step 1/3

• 1½ nectarines
• ½ lime
• 12½ g hazelnuts
• ½ tbsp brown sugar

• knife
• cutting board
• bowl
• rubber spatula
• 4 ramekins
• oven

Preheat oven to 175°C/350°F. Zest and juice the lime. Roughly chop hazelnuts and set aside. Cut nectarines into large pieces and mix together with lime juice and brown sugar. Add nectarines to ramekins or a muffin tin, making sure they’re distributed evenly. If nectarines aren’t juicy, add 1 tbsp orange juice to the nectarine mix.

Step 2/3

• 12½ g flour
• 17½ g sugar
• ½ tbsp unsweetened shredded coconut
• ¼ tsp baking powder
• 12½ g ground hazelnuts
• ½ tsp maple syrup
• ½ tsp vanilla extract
• 25 g unsalted butter (room temperature)

• rubber spatula

Mix lime zest with flour, sugar, shredded coconut, baking powder, salt, ground and chopped hazelnuts in a bowl. Stir in maple syrup and vanilla extract. Lastly, work the butter into the mixture with your hands until a crumbly dough forms Top the nectarines with an equal amount of mixture, making sure not to cover them completely. Want to make it vegan? Substitute with vegan butter.

Step 3/3

• vanilla ice cream (for serving)

• ice cream scoop

Bake at 175°C/350°F for approx. 30 min. or until the crumble is golden brown. Serve warm with a scoop of vanilla ice cream. Enjoy!

Enjoy your meal!