Orange, Ginger & Almond Stone Fruit Crumble
Orange, Ginger & Almond Stone Fruit Crumble

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.
Total Time
25 Minutes
600g of stone fruits (such as peaches, nectarines or plums), stoned & halved
1 orange
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
To serve
1 tbsp of runny honey
4 tbsp of toasted flaked almonds
Custard or ice cream
Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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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