This quick-to-assemble dessert is simply ambrosial.

Ingredients: (Serves 6-8)

• 350 g (12 oz) caster sugar
• 2 tablespoons cornflour (cornstarch)
• 1.3 kg (3 lb) nectarines (9 medium), stoned and cut into 1.5-cm (½-in) slices
• 1 teaspoon fresh lemon juice
• 200 g (7 oz) plain flour
• 3 tablespoons caster sugar
• ½ teaspoon bicarbonate of soda
• ½ teaspoon baking powder
• ¼ teaspoon cream of tartar
• Zest of 1 lemon
• Pinch of salt
• 55 g/2 oz unsalted butter, cut into small pieces
• 150 ml/5 fl oz buttermilk
• 1 tablespoon granulated sugar, for sprinkling

Method:

Preheat the oven to 220°C/425°F/Gas mark 7. To make the filling, combine the caster sugar and cornflour in a large bowl. Add the nectarine slices and lemon juice. Toss gently to coat evenly.

Place the fruit mixture in a deep, buttered (24-cm / 9½ in) pie dish. Bake for 10 minutes, or until the fruit is hot. To make the topping, combine the flour and next 6 ingredients in a large mixing bowl. Rub in the butter until the mixture resembles coarse meal. Slowly mix in the buttermilk until just combined (the mixture should be lumpy). Drop the mixture in mounds over the fruit. Sprinkle with granulated sugar. Bake for 25 minutes, or until the filling is bubbling and the crust is golden brown.