Roast Stone Fruit Crumble

Preheat the oven to 200°C (400°F/Gas 6). For the filling, place the fruit in a roasting tray, drizzle over the coconut oil, and toss to coat. Roast in the oven for 20–30 minutes, until tender but still holding their shape. Remove from the oven and leave to cool for at least 10 minutes.

For the crumble topping, place the millet flakes and almonds in a bowl and mix well to combine. Rub in the oil and mix well until the mixture resembles rough breadcrumbs. Add the sugar and gently mix to combine.

Place the cooled fruit mixture in a 20 x 25cm (8 x 10in) shallow baking dish and spread it out in an even layer. Sprinkle the topping evenly over the fruit. Place in the oven and bake for 20–30 minutes, until the topping is golden brown. Remove from the heat and serve warm with some plant-based cream