Kellie Roberts Simple nectarine crumble cookies with almond oat cookie base with crumble topping using basic pantry ingredients, ready in under 30 minutes.
Nutritional Information
Each cookie contains 248 calories, 5g of protein and 4g of fibre. One cookie provides 25% of your daily B2 and 40% of your recommended daily amount of vitamin E.
Ingredient Choices and Substitutions
The almonds in this recipe can be swapped with any other nuts, and I left the nectarines plain for their natural flavour to come through. If you’re wanting to make these a little more autumnal as the season shifts, you could make these with pecans and add a teaspoon of ground cinnamon to your nectarines.
Any alternative liquid sweetener can be used in place of the maple syrup.
Nectarine Crumble Cookies
Delicious nectarine cookie- crumble hybrid recipe with almond oat base and topping.
This recipe is gluten free, dairy free, soy free and vegan friendly. It does contain nuts.
Nectarine Crumble Cookies
Delicious nectarine cookie- crumble hybrid recipe with almond oat base and topping.
- Course Dessert, Snacks
- Cuisine British
- Keyword Nectarine Crumble Cookies
- Prep Time 15 minutes
- Cook Time 15 minutes
- Total Time 30 minutes
- Servings 7
- Calories 248 kcal
Ingredients
Nectarines
- 2 nectarines peeled and cubed
- 2 tbsp water
- 1 tbsp sugar
Cookie
- ¾ cup almonds
- ½ cup GF oat flour
- ¼ cup sunflower oil
- 3 tbsp maple syrup
- 1 cup GF rolled oats
Instructions
- Add the nectarines, water and sugar to a saucepan on low medium heat and cook for approximately 10 minutes, stirring occasionally until the natural sugars from the nectarines becomes thick and syrupy and the texture resembles a compote.
- Preheat oven to 180°c
- Place the almonds into food processor until they become a fine crumb.
- Add all remaining ingredients other than the rolled oats and place on high until all ingredients are combined.
- Now add the rolled oats and pulse until combined but mixture still has a bit of texture. It should be a little bit crumbly but be easily mouldable.
- Take a tbsp of the mix and press into the sides of a cupcake tray to form a cup. Repeat until you have seven. Take 1 heaped tbsp of the compote and smooth it over the base. Sprinkle the remaining almond oat mix over the nectarines, either loosely to form a crumble topping or shape into a lid to completely cover the fruit.
- Finally, place in oven for 12-15 minutes until slightly golden. Allow to cool before removing from the tray.
