Roast stone fruit with almond and orange flower crumb recipe

Name: Roast stone fruit with almond and orange flower crumb recipe
Ingredients: 900 g stone fruit: a mixture of peaches, nectarines, plums and apricots is good here; 2 tbsp caster sugar; 1 unwaxed lemon (zest plus juice of half a lemon); 65 g good-quality marzipan; 1/2 tbsp orange flower water; 50 g plain flour; 30 g ground almonds; 65 g cold unsalted butter, cut into cubes; 15 g flaked almonds; 1 tbsp icing sugar, to dust (optional); 8 tbsp whipped cream or crème fraîche

www.lovefood.com

In this dish, the fruit shines – it gets gorgeous caramelised edges – and the ‘crumble’ is rich with nuggets of marzipan and scented with flower water.

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Ingredients

900 g stone fruit: a mixture of peaches, nectarines, plums and apricots is good here
2 tbsp caster sugar
1 unwaxed lemon (zest plus juice of half a lemon)
65 g good-quality marzipan
1/2 tbsp orange flower water
50 g plain flour
30 g ground almonds
65 g cold unsalted butter, cut into cubes
15 g flaked almonds
1 tbsp icing sugar, to dust (optional)
8 tbsp whipped cream or crème fraîche