Orange, Ginger & Almond Stone Fruit Crumble
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.
Orchard by James Rich (Hardie Grant, £22), Photography © Laura Edward
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