I’m a sucker for those bargain baskets of nectarines and peaches. They look attractive lined up on a sunny kitchen window ledge, soon ripening but never quite living up to their promise, yet perfect for fruit salads, pies and crumbles. The skin usually wrinkles unattractively so I’d recommend bothering to peel them; it takes moments after a quick dunk in boiling water. This crumble is made with half ground almonds and half flour plus the usual butter and sugar. The nuts add a subtle flavour, lovely for light summer crumbles and good hot or cold.

Source: The Times August 18, 2016 16:52 UTC