Butter the base and sides of a 20cm round pie dish.
Pit nectarines and roughly chop. Cook on LOW with 1 teaspoon of spice, 1 tablespoon of sugar and 1 tablespoon of water in a small saucepan with a lid on until just stewed, stirring regularly. Cooking time here will vary on how ripe your fruit is. For very ripe fruit, you can almost skip this step and put them into the pie uncooked. For unripe fruit, you may need to stew for 10 minutes. Set aside.
Dry roast nuts in a baking tray for 5 minutes. Roughly chop or blitz very briefly in a food processor. Add to a large bowl.
Add to the nuts: flour, almond meal, oats, sugar, 3 teaspoons of Granola Spice, and bicarb. Combine well.
Add soft butter and knead everything together with your hands until you have an even, yet crumbly mix. Add a dash of milk if your mixture feels too dry.
Press just over half the mixture into the base of your pie dish until you have a flat and even surface.
Add fruit on top, spreading evenly and pressing down gently. If your fruit has discarded a lot of juice, roughly strain them first and reserve the liquid to pour over your pie when serving.
Add the remaining cake mixture to the top as a crumble by rubbing between your fingers as you sprinkle it on.
Bake for 30 minutes or until golden brown.
Serve with Greek yoghurt, cream or custard.
This recipe would also work well with plums, peaches, apples or pears.