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Roast stone fruit with amaretti crumble

by Jon Finch
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prep time 10
cooks in 12
serves 4
skill level Easy

As deserts go, this was is easy and works well with Cream, mascarpone or whipped cream, which is your favourite?

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Ingredients

Small punnet of blackberries

Ripe stone fruit – peaches, nectarines or large plums

Sugar

Hazelnuts

Amoretti

Biscuits (to make breadcrumbs)

Cream, Mascarpone or whipped Cream to serve

Instructions

1

Slice each fruit from top to bottom and separate into two halves, discarding the
stone

2

Sprinkle sugar over the flesh, lay in a dish and slide into the oven to start to soften

3

In a blender of mortar and pestle, smash together the hazelnuts and amaretti
biscuits to a breadcrumb texture (or place in a plastic bag and smash with a rolling
pin)

4

Remove the fruit from the oven, place one or two blackberries in each cavity and top
with a spoonful of crumble mixture

5

Slide back into the oven until the fruit is cooked through and the crumble nice and
golden

6

Serve with ice cream, mascarpone or whipped cream.

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