Recipe

Medley of roast late-summer stone fruits with cocoa nib and walnut crumb

by Angela Clutton

A fruity dessert with a light, crunchy, gluten-free topping

The cocoa nib and walnut crumb is lighter than a crumble, but headed in the same direction. It’s also gluten-free.

Ingredients

A small piece of butter, for greasing
550g stone fruit (plums, peaches etc)
1 lemon
2½ tbsp caster sugar

For the crumb topping:
40g shelled walnuts
20g large rolled oats
40g roasted cocoa nibs
40g demerara sugar
20g salted butter, fridge cold

Method

Preheat the oven to 210C. Choose a baking dish in which the halved fruits will sit snugly in a single layer. Grease it with the small piece of butter. Halve the fruit and remove the stones. Sit the pieces cut-side up in the dish—you might need to cut large peaches or nectarines into quarters or sixths to make sure the fruits are all at a similar height in the dish. Give a squeeze of lemon over the top and scatter over the caster sugar. Put into the oven for 15 mins for the fruit to soften and caramelise.

While the fruits are roasting, make the crumb topping. Dry fry the walnut pieces for 1-2 mins to get their oils going. Tip into a large mixing bowl along with the oats, cocoa nibs, demerara sugar and a pinch of salt. Mix it all together with your fingers, breaking the walnuts into smaller pieces as you do it. Cut the butter into small cubes and rub into the walnut mix. Put the bowl into the fridge until the 15 mins roasting time for the fruit is up.

Scatter the cocoa nib and walnut crumb topping over the fruit. It won’t—and shouldn’t—completely cover it. You want to be able to see some of the fruit underneath. Return the dish to the oven for 10 mins. Serve while still warm, with cream or ice cream.

Recipe: Angela Clutton