“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! ”

  • 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)
Step By Step Method
  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Halve and destone the fruit, then place in a medium ovenproof dish and grate over the strawberries.
  3. Drizzle over the honey and squeeze in the orange juice.
  4. Roast in the oven for 30 minutes, or until the fruit is softened and juicy.
  5. 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.
  6. 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.