“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
- 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)
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.
Source: Jamie Oliver
