Pear and nectarine crisp

1 servings

Ingredients

Quantity Ingredient
5 Nectarines; peeled, cored and
; sliced
8 Conference pears; peeled, cored and
; sliced
2 teaspoons Grated lemon peel
1 tablespoon Caster sugar
1 pinch Grated nutmeg
100 millilitres Water; (3 1/2fl oz)
30 grams Powdered milk; (1oz)
25 grams Rolled oats; (3/4oz)
8 tablespoons Plain flour
200 grams Soft brown sugar; (7oz)
110 grams Unsalted butter; (4oz)
1 teaspoon Ground cinnamon
¼ teaspoon Salt

Directions

Grease a deep baking dish with extra butter.

Mix the pears and nectarines with lemon rind, caster sugar, nutmeg and water and place in the bottom of the dish.

Work together the remaining ingredients by rubbing through your fingers until crumbly. Spread this mix over the pears, pushing down gently.

Bake in a moderately hot oven, 200øC/400øF/gas mark 6, until the pears are tender and the crisp is crunchy, and small pockets of delicious liquid are trying to push themselves through the crust.

Serve hot with clotted crea, toffee sauce or custard.

Converted by MC_Buster.

Per serving: 1375 Calories (kcal); 102g Total Fat; (63% calories from fat); 19g Protein; 111g Carbohydrate; 270mg Cholesterol; 661mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 5 Fruit; 20 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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