Ingredients

Steps

• Preheat the oven to 220°C.
• Rub the flour and butter together in a bowl until the mixture looks like breadcrumbs.
• Stir in the demerara sugar and the oats.
• Place nectarine halves cut side up in an ovenproof dish.
• Pour the orange juice into the dish and pile crumble onto the nectarines.
• Bake the dish on a tray for 12 to 15 minutes until golden.
• Serve warm on small plates with yoghurt.