75 grams pistachios OR walnuts OR almonds, chopped finely
125 grams cold unsalted butter, chopped finely
6 medium peaches (900g), pitted, cut into wedges OR
6 medium nectarines (1kg), pitted, cut into wedges OR
5 large pink apples (1kg), cored, sliced,
6 blood plums (675g) OR
600 grams raspberries OR
600 grams strawberries
Preheat oven to 180°C. Grease a 20cm x 30cm, 2.5-litre (10-cup) ovenproof dish with a little softened butter.
To make crumble, combine sugar, flour, oats, ground cinnamon and ginger, and your choice of nuts in a large bowl. Rub in butter with fingertips until mixture clumps together in coarse crumbs. Refrigerate until required.
Place your choice of base and highlight fruits in ovenproof dish.
Stir honey, rosewater and cornflour in a jug until well combined. Pour over fruit; stir to coat fruit in honey mixture. Scatter crumble mixture evenly over fruit.
Bake for 35 minutes or until fruit is tender and crumble is golden. Serve warm.