Roasted stone fruit crumble

Name: Roasted stone fruit crumble
Total time: 1 h 15 min
Yield: 8
Ingredients: 1 kg mixed stone fruit (peaches, yellow plums, nectarines, yellow cherries); 8 strawberries; 2 tablespoons runny honey; 1 orange; 75 g unsalted butter (cold); 100 g plain flour; 100 g rolled oats; 50 g flaked almonds; 75 g sugar (I used a mixture of golden caster, soft brown and demerara)

Honey, oats & almonds

Vegetarianv

“This might just be my favourite crumble ever. Roasting your fruit before you add the topping makes it jammy, intense and delicious, while porridge oats provide unbelievable texture. Grown-up and gorgeous! ”

Serves 8

Cooks In1 hour 15 minutes

DifficultyNot too tricky

Fruit Baking Beautiful baking recipes

Nutrition per serving

Calories 319 16%
Fat 12.6g 18%
Saturates 5.3g 27%
Sugars 30.6g 34%
Salt 0g 0%
Protein 5.5g 11%
Carbs 49.1g 19%
Fibre 1.8g -

Of an adult's reference intake

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Ingredients

1 kg mixed stone fruit , (peaches, yellow plums, nectarines, yellow cherries)
8 strawberries
2 tablespoons runny honey
1 orange
75 g unsalted butter , (cold)
100 g plain flour
100 g rolled oats
50 g flaked almonds
75 g sugar , (I used a mixture of golden caster, soft brown and demerara)

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Method

Preheat the oven to 200°C/400°F/gas 6.
Halve and destone the fruit, then place in a medium ovenproof dish and grate over the strawberries.
Drizzle over the honey and squeeze in the orange juice.
Roast in the oven for 30 minutes, or until the fruit is softened and juicy.
Meanwhile, cube the butter and place in a mixing bowl with the flour. Rub together with your fingertips until it resembles breadcrumbs, then add the oats, almonds and sugar.
Once the fruit is cooked, sprinkle over the crumble topping and return to the oven for a further 25 to 30 minutes, or until golden and crunchy. Delicious served with ice cream.