Celebrate all things stone fruit with this fabulous summer crumble. Featuring peaches, nectarines and two types of plums flavoured with honey and rosewater then topped with a crunchy, nutty crumble this summery dessert is guaranteed to impress. Serve with a generous scoop of your favourite ice cream.
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Ingredients
Crumble
Method
1.Preheat oven to 180°C/350°F. Grease a 2.5 litre (10-cup), 20cm x 30cm baking dish with the butter.
2.Make crumble.Combine sugar, flour, oats, spices and pistachios in a large bowl. Rub in butter, using finger tips until mixture clumps together in coarse crumbs. Refrigerate until needed.
3.Cut each piece of fruit in half and twist to separate the halves. Remove and discard the stones Cut peaches and nectarines into wedges, cut blood plums into quarters and leave sugar plums in halves. Place fruit
in baking dish.
4.Stir honey, rosewater and cornflour in a jug until well combined. Pour over fruit; stir to coat fruit in honey mixture. Sprinkle crumble mixture evenly over fruit.
5.Bake for 35 minutes or until fruit is tender and crumble is golden. Serve warm.
You can use any combination of stone fruit you prefer; you will need approximately 1.5kg fruit in total.
Note
