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.
Ingredients
| ½ cup | Cashew nuts, roughly chopped (Main) |
| ½ cup | Shredded coconut (Main) |
| ¼ cup | Rolled oats |
| ¼ tsp | Cinnamon |
| 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 cup | Cherries |
| 1 | Lemon, zest and juice, or lime |
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Directions
- 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
