Thermomix Roasted Nectarine and Plum Crumble

by Tenina Holder
posted 25 Jul, 2019 (last updated 09 Apr, 2020)
  • Serves icon
  • Total Time icon
    Total Time
    1hr 10mins
  • Calories icon

Roasted Nectarine and Plum Crumble is an idyllic Summer recipe, especially when stone fruit are in season (June-September). The juices from the fruit, when roasted, become caramelised and turn into a syrup. This naturally jammy filling is topped with a crunchy, oat crumble for balancing texture. Serve with a scoop of vanilla ice cream for a picturesque and wholesome dessert. Bonus points: your kitchen will swell with the aromas of baking fruits.



  • Nectarine icon
    8 (0.28oz/8g)
    halved, pitted
  • Plum icon
    8 (18.62oz/528g)
    halved, pitted
  • Vanilla bean icon
    Vanilla bean
    broken up
  • Almonds icon
    7.05oz/200g (about 1½ cups)
  • Maple syrup icon
    Maple syrup
    as needed
  • Unsalted butter icon
    Unsalted butter
    8.82oz/250g (about 1⅛ cups)
  • Dark brown sugar icon
    Dark brown sugar
    7.05oz/200g (about 1 cup)
  • Vanilla bean paste icon
    Vanilla bean paste
    1 tsp (0.19oz/5g)
  • Sea salt icon
    Sea salt
    1 pinch
  • Shredded coconut icon
    Shredded coconut
    1 cup (8.47oz/240g)
  • Rolled oats icon
    Rolled oats
    2 cups (11.17oz/317g)
  • Cornflour icon
    2 tbsp (0.55oz/16g)


  1. Pre-heat oven - 180°C
  2. Add nectarine and plum to a clean pie dish skin side down
  3. Drizzle with maple syrup generously
  4. Scatter vanilla bean over the fruit on top
  5. Roast until fragrant - 30 min, 180°C
  6. Remove then set aside
  7. Add unsalted butter, dark brown sugar, vanilla bean paste and sea salt to the TM5 bowl
  8. Fit TM5 bowl to TM5
  9. Mix until well combined - approx 30 sec, speed 5
  10. Then add shredded coconut, rolled oats and cornflour to the TM5 bowl
  11. Mix - approx 10 sec, reverse speed 3
  12. Scrape down sides of TM5 bowl
  13. Mix - approx 5 sec, reverse speed 3
  14. Then add almonds to the TM5 bowl
  15. Mix
  16. Scatter content of TM5 bowl over fruit
  17. Cook - 30 min, 180°C
  18. Serve

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