For a very quick dessert, whip up this cashew crumb with a hint of cinnamon and sprinkle on fresh fruit, then grill. It’s super-quick and tasty. Cut the fruit in half then twist to remove the stone.
I like to use a variety of fruits at once to ensure everyone’s favourite is included. Serve with creamy mascarpone.
|½ cup||Cashew nuts, roughly chopped (Main)|
|½ cup||Shredded coconut (Main)|
|¼ cup||Rolled oats|
|2 Tbsp||Melted butter|
|¼ cup||Rice malt syrup, or brown sugar|
|4||Plums, halved, stones removed (Main)|
|4||Apricots, halved, stones removed (Main)|
|4||Nectarines, halved, stones removed (Main)|
|1||Lemon, zest and juice, or lime|
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- Heat an oven to 180C.
- To make the crumb, combine the cashews, coconut, oats, cinnamon, butter and rice syrup.
- Place the stonefruit on an oven tray, cut side up. Sprinkle with lime zest and juice then top with the crumb mixture.
- Bake the fruit for 10 minutes until softened, but not collapsed, then grill for a further 5 minutes until the crumb is crispy and lightly browned.
- Serve warm with mascarpone, a garnish of lime zest and a squeeze of lime juice.
See Angela's other recipes using summer fruit