• 60 grams butter (salted or unsalted)

• 1/2 cup almonds (slivered, flaked, blanched or natural almonds)

• 1/2 cup plain flour

• 1/2 cup caster sugar

• Pinch of salt

• 750 grams fruit such as strawberries, peaches, nectarines and/or plums

• 2 tablespoons jam

1. Preheat the oven to 180ºC.

2. Line 2 x baking/roasting trays.

3. In a food processor add the butter, almonds, flour, sugar and salt. Pulse until the crumble begins to form lumps.

4. Pour the crumble into one of the prepared baking trays.

5. Bake for 25 minutes until the crumble is light brown. Half way through the cooking time, give the crumble a good mix with a wooden spoon or spatula to move the crumble on the outside edges of the baking tray toward the middle and the crumble in the middle to the edges.

6. Prepare the fruit:

Stone fruit, remove the seeds (discard) and cut into halves or quarters.

Strawberries, remove the stalk and discard. Add to the baking tray cut side down.

7. Add the fruit to the lined baking tray, cut side down.

8. Bake for 6-10 minutes at 200ºC. The cooking time will depend on how ripe your fruit is. Bake until just soft.

9. Heat the jam in the microwave for 30 seconds until runny.

10. Remove the fruit from the oven. Using a pastry brush, glaze the cooked fruit with the jam.

Divide the baked fruit between the bowls, then top with the crumble.

Serve with ice cream, whipped cream, creme fraiche or coconut yoghurt.