|1 tbsp||brown sugar|
|25 g||ground hazelnuts|
|1 tbsp||unsweetened shredded coconut|
|½ tsp||baking powder|
|1 tsp||maple syrup|
|1 tsp||vanilla extract|
|50 g||unsalted butter (room temperature)|
|vanilla ice cream (for serving)|
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.
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.
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!