1

Preheat oven to 200°C. Run a knife down the natural groove to the stone of both sides of each nectarine. Twist the halves away from the stone.

2

Arrange the nectarines skin side up in a 2 litre oven proof dish. Sprinkle the sugar over the fruit.

3

Combine the flour, oats, almonds, walnuts and macadamia nuts in a bowl. Drizzle the honey over the mixture. Rub the butter and honey in until the mixture is well combined and forms large, coarse crumbs. Scatter over the nectarines. Sprinkle the extra almonds over the top. Bake for 30 minutes or until golden. Serve with ice cream or yoghurt.