ROASTED FRUIT WITH CRUMBLE TOPPING

When in season there’s nothing better than summer fruit such as peaches and cherries.

Serves 4

Juice and peel of 2 oranges (peel removed with a peeler)

3tbsp runny honey

Seeds from 1 vanilla pod or 1tbsp vanilla paste

2 cinnamon sticks

A sprig of rosemary

500g (1lb 2oz) stone fruit such as peaches, plums, apricots and cherries

100g (3½oz) strawberries or raspberries (optional)

Yoghurt or ice cream, to serve

For the crumble topping

75g (2¾oz) plain flour

60g (2¼oz) butter, chilled

30g (1oz) nuts, such as hazelnuts, roughly chopped

30g (1oz) desiccated coconut 75g (2¾oz) oats

3tbsp brown sugar

Preheat the oven to 180°C/ fan 160°C/gas 4. Place the orange juice and peel in a baking tray, about 20 x 30cm, with the honey, vanilla, cinnamon sticks and rosemary. Cut the stone fruit in half, remove the stones then put in the tray. Roll the fruit over in the juice and roast for 15-20 minutes, depending on ripeness. If using, add the strawberries or raspberries for the last 2-3 minutes of cooking.

To make the crumble, place the flour in a bowl and rub in the butter. Stir in the nuts, coconut, oats and sugar. Spread the crumble out onto a separate baking tray and bake for 15 minutes, mixing halfway, then when the topping is golden brown, take it out of the oven and leave to cool. Remove the rosemary sprig and cinnamon sticks and serve the fruit with the crumble topping sprinkled over and a big spoonful of yoghurt or ice cream.