1/3

cup

sugar; plus

2

Tbs

sugar; divided

1

cup

granola

225

g

cream cheese

½

tsp

vanilla extract

3

yellow nectarines

1

In a small saucepan, combine 1/3 cup sugar and water. Bring to a boil and boil for about 4 minutes, or until syrup begins to turn light golden brown.

2

Add granola, mixing it quickly with a fork.

3

Turn mixture out onto a nonstick or greased baking sheet; let cool and harden.

4

Immediately fill empty pan with hot water to soak and loosen caramelized sugar.

5

Place cooled granola mixture in a plastic bag and crush with a rolling pin.

6

Firmly press two-thirds of the mixture into the bottom of a 22cm pie plate.

7

In a small bowl, with an electric mixer on high speed, beat cream cheese with vanilla extract and remaining 2 tablespoons sugar until smooth and fluffy.

8

Drop spoonfuls of filling into pie shell; spread gently to level over crust.

9

Top with nectarine slices and sprinkle remaining crunch mixture around the edge of the filling.

10

Refrigerate overnight or for at least 2 hours before serving.