Nectarine and berry crisp with honey yoghurt

Ingredients

• 750 g white or yellow nectarines
• 300 g fresh or frozen raspberries or blueberries
• 55 g (¼ cup) caster sugar
• 3 tsp rosewater, or to taste
• 1½ tbsp plain flour

Pistachio topping

• 75 g (½ cup) plain flour
• 55 g (¼ cup) caster sugar
• 1 tsp ground cinnamon
• 80 g chilled butter, diced
• 50 g pistachio kernels, chopped, toasted

Honey yoghurt

• 200 g tub Greek-style yoghurt
• 1 tbsp pure honey, or to taste

Instructions

Preheat oven to 190°C (170°C fan-forced).

To make the pistachio topping, combine the flour, sugar and cinnamon in a medium bowl. Use your fingertips to rub in the butter until the mixture begins to resemble coarse breadcrumbs. Stir in the pistachios.

Halve the nectarines and remove the stones. Cut each half into 4 wedges. Combine with the sugar, rosewater and flour and toss to combine. Add the raspberries and toss gently to combine evenly. Divide the fruit mixture evenly among 6 x 250 ml (1 cup) ramekins or ovenproof dishes. Sprinkle the pistachio crisp topping over the fruit to cover.

Bake in preheated oven for 35-40 minutes or until the fruit is tender when pierced with a skewer and the topping is crisp and golden.

Meanwhile, to make the honey yoghurt, stir the yoghurt and honey in a medium bowl until combined. Cover and refrigerate until required.

Serve the crisp warm or at room temperature with the honey yoghurt.

Baker’s tips

• You can also bake this crisp in a 1.5 litre (6 cup) ovenproof dish. Bake for 50 minutes.

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.

Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish. Creative concept by Lou Fay.

For more recipes, view our online column, Bakeproof: Stone fruit.