Nectarine and blueberry crumble with puffed millet

Ingredients

For 1 serving

• Nectarine100 g
• Blueberries40 g
• Puffed millet10 g
• Almond flour10 g
• Maple syrup8 g
• Sunflower oil4 g

Contains: nuts,

In season: June – September

Method

1. Preheat a conventional oven to 180 °C.
2. Wash the nectarine, remove the stone and cut it into thin wedges; rinse and dry the blueberries.
3. Mix the nectarine and blueberries and put them in a ramekin.
4. In a bowl combine the puffed millet and almond flour, then add the maple syrup and sunflower oil and stir until everything is moistened and forms small clumps.
5. Scatter the mixture over the fruit and bake for 15 minutes, until the millet is golden; watch it in the last few minutes as it burns quickly.
6. Let it cool for a few minutes before serving.