Roast stone fruit with almond and orange flower crumb recipe
In this dish, the fruit shines – it gets gorgeous caramelised edges – and the ‘crumble’ is rich with nuggets of marzipan and scented with flower water. This is a big pudding and there are usually leftovers, but that means you can eat them for breakfast.
Ingredients
- 900 g stone fruit: a mixture of peaches, nectarines, plums and apricots is good here
- 2 tbsp caster sugar
- 1 unwaxed lemon (zest plus juice of half a lemon)
- 65 g good-quality marzipan
- 0.5 tbsp orange flower water
- 50 g plain flour
- 30 g ground almonds
- 65 g cold unsalted butter, cut into cubes
- 15 g flaked almonds
- 1 tbsp icing sugar, to dust (optional)
- 31.7 oz stone fruit: a mixture of peaches, nectarines, plums and apricots is good here
- 2 tbsp caster sugar
- 1 unwaxed lemon (zest plus juice of half a lemon)
- 2.3 oz good-quality marzipan
- 0.5 tbsp orange flower water
- 1.8 oz plain flour
- 1.1 oz ground almonds
- 2.3 oz cold unsalted butter, cut into cubes
- 0.5 oz flaked almonds
- 1 tbsp icing sugar, to dust (optional)
- 31.7 oz stone fruit: a mixture of peaches, nectarines, plums and apricots is good here
- 2 tbsp caster sugar
- 1 unwaxed lemon (zest plus juice of half a lemon)
- 2.3 oz good-quality marzipan
- 0.5 tbsp orange flower water
- 1.8 oz plain flour
- 1.1 oz ground almonds
- 2.3 oz cold unsalted butter, cut into cubes
- 0.5 oz flaked almonds
- 1 tbsp icing sugar, to dust (optional)
- 8 tbsp whipped cream or crème fraîche
- 8 tbsp whipped cream or crème fraîche
- 8 tbsp whipped cream or crème fraîche
Details
- Cuisine: British
- Recipe Type: Crumble
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 30 mins
- Serves: 8
Step-by-step
- Preheat the oven to 220°C/410°F/gas mark 6½.
- Halve and pit all the fruit. Cut the larger fruits – peaches and nectarines – into six wedges (each half into three).
- Put all the fruit into a dish, sprinkle it with the sugar, lemon zest and juice and turn it over with your hands. Take 30g (1oz) of the marzipan and put little nuggets of this in among the fruit. Break the rest of the marzipan into little balls, but reserve it for now. Sprinkle the flower water over the fruit.
- Put the flour, ground almonds and butter into a bowl and rub them together with your fingertips. You want to end up with a mixture that looks like small pebbles and gravel.
- Sprinkle this over the top of the fruit, then put the balls of marzipan on top, too, leaving patches of the fruit completely uncovered.
- Bake for 30 minutes, or until the fruit is completely tender and the crumbs are golden, scattering over the flaked almonds halfway through the cooking time.
- Leave to cool a bit (room temperature is nice but you might prefer it warm) and dust a little icing sugar over the top, if you want.
- Serve with whipped cream or crème fraîche.
This recipe is from From the Oven to the Table: Simple dishes that look after themselves by Diana Henry. Published by Mitchell Beazley, £25. Photography by Laura Edwards.
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