Orange, Ginger & Almond Stone Fruit Crumble
Crumbles are a staple at this time of year and this recipe marries orange and ginger, two firm friends, with an almond and oat topping that fills the kitchen with a delicious aroma.
600g of stone fruits (such as peaches, nectarines or plums), stoned & halved
2 chunks of stem ginger in syrup, finely grated
1 tsp of vanilla extract
1 tsp of ground cinnamon
1 tsp of freshly grated nutmeg
For the crumble
75g of ground almonds
35g of cold salted butter, cubed
25g of rolled oats
2 tbsp of demerara sugar
1 tbsp of runny honey
4 tbsp of toasted flaked almonds
Custard or ice cream
Preheat the fan oven to 160°C (350°F/Gas 4). Put the stone fruits in a large bowl and finely grate in the zest of the orange along with a squeeze of the juice.
Add the stem ginger, vanilla extract and spices to the bowl and gently toss the ingredients together using your hands, ensuring all the fruit is coated. Transfer the fruit to a baking dish and spoon any remaining juices over the top.
In a clean bowl, rub together the ground almonds and butter for the crumble using your fingertips. Add the oats and sugar and stir together to make a crumble. Scatter the crumble topping over the fruit and bake in the oven for 20 minutes until the topping is golden and the fruit is tender.
Carefully spoon the crumble into serving dishes, drizzle with a little honey and scatter with some flaked almonds. Serving with warm custard or ice cream.
Cook’s notes: For this recipe, it is good to pick slightly underripe fruits as they hold their shape better and will soften nicely through baking. To make this vegan, use a plant-based butter alternative and replace the honey with maple syrup or agave nectar.
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