Humble stone-fruit, strawberry and ginger crumble
Preheat your wood oven to medium, or a regular oven to 180C/gas 4. Put the fruit, orange zest and juice and the lemon verbena into a roasting tray with 50g sugar. Place at the front of your oven and roast for 20 minutes until syrupy and softened.
Meanwhile, for your crumble topping, use your fingers to lightly rub the flour into the butter till the mixture resembles fine crumbs. Stir in the oats, the rest of the sugar and the ginger. (You can make the topping in a food processor. Just whack in the flour, butter, sugar and ginger and whizz up. Add the oats for the last 10 seconds.) Sprinkle the topping over the fruit and bake for 40–45 minutes, or until the fruit is bubbling up and the topping is golden.
*Recipe from Jamie Magazine