Maple-Baked Nectarines With Almond Crumble

From national supermarket Coles, the photo looked so good and with nectarines in season I am hoping to make soon. Think this could also work well with peaches.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  nectarines (ripe, halved and seeded)
• 75  g  almond biscotti
• 2  tablespoons  almonds (slivered and lightly toasted)
• 20  g butter (melted)
• 2  tablespoons maple syrup (plus extra to serve)
• 150  g mascarpone
• 2  tablespoons icing sugar (soft and sifted)
• 1⁄2 teaspoon vanilla bean paste

Directions

1. Preheat oven to 180C or 160C fan forced.
2. Line a small baking dish with baking paper and place nectarine halves, skin down, in dish.
3. Scoop out some of flesh from each half to create a 1 tablespoon hole.
4. In a small food process, pulse almond biscotti until roughly chopped and then place in a small bowl and combine with slivered almonds and butter.
5. Spoon biscotti mixture into nectarines and drizzle with maple syrup and bake for 20 minutes or until nectarines are tender and crumble is golden.
6. Meanwhile, combine mascarpone, icing sugar and vanilla in a small bowl.
7. Serve nectarines with vanilla mascarpone and an extra drizzle of maple syrup, if desired.