Roasted Stone Fruit Crumble

Ingredients

• 100 g plain flour
• 100 g rolled oats
• 1 kg peach, yellow plums, nectarines, yellow cherries)
• 2 tbsp honey
• 75 g mixed sugars (golden caster, soft brown, and demerara)
• 75 g butter, diced
• 8 strawberrieses, hulled
• orange
• 50 g almond

Method

1. Heat the oven to 200°C/180°C fan/gas 6.
2. Halve the stone fruits and remove the stones, then arrange them cut-side up in a medium ovenproof dish so they sit snugly in a single layer.
3. Grate the strawberries over the top — they'll melt down into a glossy ruby syrup as everything roasts.
4. Drizzle the honey across the fruit and squeeze over the orange juice.
5. Roast for 30 minutes, until the fruit is tender, slumping slightly, and bubbling in its own juices.
6. Meanwhile, tip the flour into a mixing bowl with the diced butter. Rub together with your fingertips, lifting the mixture as you go, until it looks like coarse breadcrumbs.
7. Stir through the oats, flaked almonds, and mixed sugars — the demerara is what gives you that proper crunchy top.
8. Pull the fruit from the oven and scatter the crumble evenly over the surface in clumps, leaving a few craggy peaks for extra crunch.
9. Return to the oven for 25–30 minutes, until the top is deeply golden and you can see the fruit juices bubbling up around the edges.
10. Rest for 5 minutes before serving — the syrup needs a moment to settle.