Name: Roasted stone fruit
Total time: 55 min
Yield: 1
Ingredients: 6 oranges; 1 tablespoon balsamic vinegar; 1 vanilla pod; 150 g ripe strawberies; 200 g Medjool dates; 360 g porridge oats; 80 g unsweetened desiccated coconut flakes; extra virgin olive oil; 2 kg mixed seasonal stone fruit such as plums, peaches, apricots, cherries; 1 tablespoon natural yoghurt

Roasted stone fruit

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Total Time:
55 minutes

Fiber-rich oats and sweet dates boost gut health and promote regularity in this satisfying crumble recipe.

Ingredients:

6 oranges
1 tablespoon balsamic vinegar
1 vanilla pod
150 g ripe strawberies
200 g Medjool dates
360 g porridge oats
80 g unsweetened desiccated coconut flakes
2 kg mixed seasonal stone fruit such as plums, peaches, apricots, cherries
1 tablespoon natural yoghurt

Instructions:

1. Preheat the oven to 200°C/400°F/gas 6. Squeeze the juice of the halved oranges into a large roasting dish along with balsamic vinegar. Add scraped vanilla seeds and pod, then mix in grated strawberries. Warm in the oven while preparing the crumble and fruit. 2. Remove dates' stones and blend the flesh in a food processor with oats, coconut flakes, 1 tbsp of oil, and 130ml water until crumbly. Spread in a roasting tray. 3. Wash, halve, or quarter the fruit and remove stones. Stir fruit into the warm juices in the roasting dish. Bake in the oven for 45 minutes until fruit is soft and crumble is golden, stirring occasionally for an even color. 4. Serve the warm dessert with a tablespoon of yogurt on top. Store leftover crumble portions in an airtight jar for later and keep the fruit in the fridge for up to 5 days.

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