Method

Preheat oven to 180°C, fan oven 160°C, Gas Mark 4.

Place the nectarines, sugar and vanilla into a shallow 28cm round, ovenproof dish and toss to coat.

Place the extra 2 tbsp sugar and flour in a bowl and mix to combine. Add the butter and use your fingertips to rub it into the flour mixture. Add the coconut and almonds and stir to combine.

Spoon on top of the nectarine mixture, spreading it out evenly. Bake for 25-30 minutes or until golden and crisp. Serve warm with cream or ice-cream.

Recipe courtesy the South African Stone Fruit Association, created by Reuben Riffel, head chef at Reuben’s Restaurant, Franschhoek, South Africa.