Archive of BBC Food Recipes

Peaches and nectarines crumble with yoghurt sorbet

Prep time over 2 hours
Cook time over 2 hours
Serves 4-6
From Saturday Kitchen


  1. Preheat the oven to 150C/300F/Gas 2.

  2. For the yoghurt sorbet, mix all the ingredients and churn in an ice cream maker.

  3. To make the crumble dough, mix all the ingredients together and divide the mix into nugget-sized pieces. Put on a baking tray and put in the oven for 8-10 minutes.

  4. For the jelly, put the strawberries and sugar in a bain marie and heat gently for 2 hours.

  5. Let the juice strain through a muslin cloth into a bowl for 2 hours.

  6. Melt the gelatine and add to the juice. Leave to set in the fridge.

  7. Wash the fruit, cut into bite-size pieces and dust with vanilla sugar. Add the pistachios, crumble and strawberry jelly. Top with sorbet.


For the yoghurt sorbet

  • 400g/14oz Greek yoghurt
  • 100ml/3½fl oz milk
  • 65g/2½oz caster sugar

For the crumble

  • 65g/2½oz caster sugar
  • 75g/3oz butter
  • 65g/2½oz flour
  • 25g/1oz cornflour
  • 20g/1oz ground almond (optional)

For the strawberry jelly

  • 1kg/2¼lb strawberries
  • 100g/3½oz sugar
  • 6g/¼oz gelatine
  • peaches (enough for ½ per person)
  • nectarines (enough for ½ per person)
  • 80g/3oz roughly chopped pistachio
  • vanilla sugar

Shopping List

Peaches and nectarines crumble with yoghurt sorbet

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled


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