Serve this as it is with ice cream, or turn it into a crumble. Delicious.
1 When the temperature on your wood-fired oven has reached roughly 200C (check with your thermometer) and the smoke and flames have died down, start cooking.
2 Halve and destone the stone fruit and apples, then place in a shallow roasting tray with the berries. Drizzle with the brandy and sprinkle over the sugar and rosemary leaves. Scatter over the citrus zest, squeeze over the juice, then add the bay leaves.
3 Split the vanilla pod, scrape out the seeds and add to the tray. Toss to coat, then spread everything out into an even layer on the tray. Cook for about 5 minutes (20–25 minutes in a regular oven), until the fruit is soft but still keeps its shape.
4 To make the crumble topping, rub the flour and butter together in a bowl until it resembles breadcrumbs. Mix in the nuts, sugar and oats, then sprinkle over the fruit. Bake for 5 minutes (10–15 minutes in a regular oven), until golden on top.