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Roasted Fruit with Crumble Topping

Roasted Fruit with Crumble Topping

Recipe supplied by ambassador Chris Bavin.

When in season there’s nothing better than summer fruits such as peaches and cherries. Out of season they tend to lack flavour, even though they can be twice the price. If you have a local greengrocer ask their advice and swap in whichever stoned fruits are most seasonal.



Good Food, Sorted by Chris Bavin is published by DK, £18.99. Out now.



Serves 4

Prep time: 15 minutes

Cooking time: 30 minutes


Roasted Fruit with Crumble Topping


  • juice and peel of 2 oranges - zest removed with a peeler
  • 3 tbsp runny honey
  • seeds from 1 vanilla pod, or 1 tbsp vanilla paste
  • 2 cinnamon sticks
  • sprig of rosemary
  • 500g (1lb 2oz) stoned fruits, such as peaches, nectarines, plums, apricots and cherries - can use one or mix
  • 100g (31/2oz) strawberries or raspberries (optional)
  • yogurt or ice-cream to serve
  • For the crumble topping
  • 75g (21/2oz) plain flour
  • 60g (2oz) butter, chilled
  • 30g (1oz) nuts, such as hazelnuts, roughly chopped
  • 30g (1oz) desiccated coconut
  • 75g (21/2 oz) oats
  • 3 tbsp brown sugar


  • Preheat the oven to 180C (350F, Gas 4). Place the orange juice and peel in a baking tray, about 20x30cm (8x12in), together with the honey, vanilla, cinnamon sticks and rosemary.
  • Cut the fruits in half and remove the stones then place them in the tray. Roll the fruits over in the juice, pop the tray in the oven, and roast the fruits for 15-20 minutes, depending on how ripe the fruit is. If you wish, add some strawberries or raspberries in the last couple of minutes of cooking time and warm these through with the rest of the fruit.
  • To make the crumble, place the flour in a bowl and rub in the butter. Stir in the nuts, coconut, oats and sugar. If you wish, you can freeze the crumble at this stage (see below).
  • Spread the crumble out onto a separate baking tray and bake for 15 minutes, mixing halfway through, then when the topping is golden brown, take it out of the oven and leave it to cool.
  • Remove the rosemary sprig and cinnamon sticks from the fruit and serve the fruit with the crumble topping sprinkled over and a big spoonful of yogurt or ice-cream.
  • Feed the freezer: Cook the extra fruit for just 10 minutes then freeze this and the extra crumble separately. Thaw at room temperature then assemble the pudding and bake as in step 4.