Nectarine & pistachio crunch layers

• fresh wholemeal breadcrumbs↗50g 50g
• porridge oats↗25g 25g
• demerara sugar↗50g 50g
• shelled pistachios↗25g 25g

  finely chopped

• fresh low-fat custard500g 500g
• 0% fat Greek yogurt↗500g 500g
• maple syrup↗2 tbsp 2 tbsp

  or Greek honey

• ripe nectarines↗4 4

  stoned, thinly sliced

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Mix breadcrumbs, porridge oats, sugar and pistachios together and spread out in an even layer on a baking parchment-lined baking tray. Bake for 8 mins, stirring half way, until crisp and golden brown. Cool.

2. 2

   Gradually beat the custard into the yogurt in a mixing bowl. Sweeten with the syrup or honey. Using dessert glasses or pots, layer up the pistachio crumbs, the nectarines and the custard mix.