Juicy baked peaches, plums, nectarines and cherries topped with a crunchy amaretti topping. A super easy and quick dessert that lets the seasonal fruit do all the work.

You could easily adapt this recipe to use apples, pears, mixed berries, pineapple or any other fruit. All that’s standing in the way of perfection, is topping it with homemade vanilla bean ice cream – get my recipe here.

Baked Stone Fruit with Amaretti Crumble

Prep time:  20 minutes

Cook time: 40 minutes

Serves: 4

Ingredients: 

1kg mixed seasonal stone fruit (peaches, plums and cherries)

1 tsp vanilla extract

50g (60ml) soft brown sugar 

Crumble:

100g cake flour  

100g amaretti biscuits

75g ground almonds

30g soft brown sugar

50g salted butter

Vanilla bean ice cream, to serve (click here to make your own)

Method:

  1. Preheat the oven to 200°C.
  2. Stone the fruit and cut into halves. Place in a 20x30cm baking dish. Add the vanilla and sprinkle the sugar over. Toss to combine.
  3. Roast in the oven for approx. 20 minutes or until softened.
  4. Meanwhile, place flour, almonds and crushed amaretti in a medium bowl. Melt the butter and combine with the dry ingredients along with the honey to form a crumble.
  5. Scatter the crumble topping over the roasted fruit and pop back in the oven for 20 minutes, or until golden and bubbling. Serve warm with a scoop of ice cream.