1 hr 15 mins
Not Too Tricky
serves 8
About the recipe
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!
Ingredients
1kg mixed stone fruit (peaches, yellow plums, nectarines, yellow cherries)
8 strawberries
2 tablespoons runny honey
1 orange
100g plain flour
75g unsalted butter (cold)
100g rolled oats
50g flaked almonds
75g sugar (I used a mixture of golden caster, soft brown and demerara)
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.
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