This post is in collaboration and sponsored by Countdown, a leading supermarket in New Zealand. They stock an extensive range of fresh, accessible and affordable seasonal produce, which can be whipped up into easy and tasty summer meals this time of year! All words and opinions are, as always, my own.
We’re at the peak of New Zealand summer, with supermarket shelves overflowing with summer fruit – lots of fuzzy peaches, juicy nectarines and sweet berries.
When in seasonal surplus, these fruit deserve to be celebrated in all their glory – so today here’s a recipe for a tasty, easy-to-prep and nutritious crumble that does just that! This would be dreamy served up as dessert on a summer eve, alongside a scoop or two of your favourite ice cream or yoghurt.
Why Buy Seasonal?
Seasonal produce refers to the time in year when the harvest and flavour of locally grown fruit and vegetables are at their peak.
There are many perks to shopping seasonal. When ample produce is in surplus; being harvested locally and available to purchase, prices naturally drop. This makes shopping seasonal at your local supermarket a great way to keep the food bill down!
Eating seasonal is also better for the environment. When buying local in-season goods we’re not only supporting local Kiwi growers, but also cutting down food mileage (the time it takes for produce to get from grower to consumer), helping reduce our carbon footprint. A win-win.
What’s On Our Supermarket Shelves At The Mo’?
Over the summer months keep an eye out for these tasty items that’ll be sitting pretty:
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Peaches: a stone fruit jam-packed with antioxidants, which are beneficial plant compounds that help combat oxidative damage. Peaches are also a source of dietary fibre, particularly the skin, which helps promote gut health.
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Nectarines: a smooth and fuzz-less variety of peach (who knew?!), offering all-important vitamin C, A and dietary fibre. They’re delicious to munch on whole, or chopped and tossed with yoghurt as a snack – similar to how you’d enjoy peaches!
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Berries: a potent source of antioxidants (like any fruit and veg that stains the palm of your hand). They’re versatile on top of porridge or muesli for breakfast, a handful enjoyed on as a snack, or folded into batter pre-baking. Purchase in bulk when cheap and in season, and then freeze for fruity berry smoothies.
Crumble: Not Your Standard Apple
For this dessert I’ve used a trio of nectarines, peaches and berries, which together make the most delicious fruity base for a crumble.
I’ve also blitzed a mix of nuts and seeds into the oat topping. This bumps up the protein and fat content, diversifies the nutrients, and adds a bit more texture and flavour. Use a combination of your favourite nuts or whatever’s in the pantry.
All-in-all, a nice switch from the humble apple version! Maybe just don’t tell grandma.
Summer Fruit Crumble
Rating:
Ingredients:
Filling
- 800 g mixed fresh peaches and nectarines
- 1 cup berries (e.g. blueberries, strawberries, raspberries)
- 1 Tbsp pure maple syrup
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon
- Zest and juice of a small orange
Crumble Topping
- 1 cup rolled oats
- ½ cup shredd coconut
- ½ cup nuts of choice (e.g. almonds, walnuts, pecans and hazelnuts)
- ¼ cup seeds (e.g. sunflower or pumpkin seeds)
- ¼ cup butter or coconut oil
- ¼ cup pure maple syrup
- 1 tsp vanilla essence
- ½ tsp cinnamon
Method:
- Preheat oven to 170 degrees celcius.
- Slice nectarines and peaches into wedges/chunks, discarding pip. Add to a large mixing bowl with all other filling ingredients and toss to coat evenly. Spread the fruit evenly into a baking dish.
- Add all of the crumble ingredients into a food processor and process for a few seconds until the mixture is crumbly and well combined.
- Sprinkle crumble topping evenly over top of the fruit mixture.
- Bake for 30 minutes.
Notes:
Serving suggestion:Dollop over plain yoghurt, coconut yoghurt or fresh cream
Vegan or dairy-free?Use coconut oil instead of butter, and serve with coconut yoghurt
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