Jamie Oliver Roasted Stone Fruit

The thing about fruit—real, sun-warmed fruit—is that when you roast it just right, it turns into something else entirely. Like a memory you can taste. That’s what this Jamie Oliver Roasted Stone Fruit dessert does. Sticky. Sweet. A little tart around the edges. It surprised me, honestly. Didn’t expect it to hit me like that. Anyway, I made it on a slow Tuesday and it turned into a moment.

Ingredients Needed

Fruit Base:

1. 1 kg of whatever stone fruit you’ve got
2. Peaches, plums, nectarines, even cherries with a bite
3. A handful (8, maybe 9) strawberries, slightly bruised is fine
4. Two good drizzles of runny honey
5. One orange—juiced with your hands, straight in

For the Crunch Bit:

• 75g cold unsalted butter, cut into chunks
• 100g plain flour
• 100g rolled oats (rough and toothy kind)
• 50g flaked almonds
• 75g total of mixed sugar—golden caster, soft brown, and demerara a bit of demerara
• 75g total. Use what you have

How To Make Jamie Oliver Roasted Stone Fruit

1. Oven goes on first—200°C, so it’s roaring by the time you’re ready.
2. Fruit first. Slice, pit, toss it all into a baking dish that’s seen better days. The strawberries get chopped, nothing fancy. They bleed a little into everything—looks messy, but that’s the point.
3. Drizzle the honey. Squeeze that orange like you mean it. The juice splashes around and wakes up the fruit.
4. In the oven it goes. About 30 minutes. You’ll smell it before you see it. That sticky-sweet, slightly smoky thing fruit does when it starts to collapse.
5. While that’s happening, take your cold butter and cube it. Toss it into a bowl with the flour. Rub it together with your fingertips. It’ll feel like sand. Damp sand, just before it clumps.
6. Now the oats. The almonds. The sugar trio. Stir it roughly. You want unevenness. Peaks and valleys.
7. Pull the fruit from the oven. It should look a little wrecked. Soft. Glorious. Steam rising like it’s sighing.
8. Scatter your crumble topping over it. Not too neat. Let some fruit peek through.
9. Back in the oven—25 minutes or so. The top should turn golden. Crisp. You’ll know when it’s done. Just trust your eyes.
10. Serve hot. With cream. Ice cream. Or nothing at all. Sometimes a spoon’s enough.

Why I Love This Recipe

I made it when I needed something easy. Something warm. My sister stopped by halfway through, and we ended up eating it straight from the dish, burnt tongues and all. It’s not a polished dessert. It’s better than that. It feels homemade, in the truest way.

Recipe Tips

• Don’t mess with underripe fruit. It won’t soften right. Overripe? Even better.
• Cold butter is your friend. If it melts too early, the crumble gets sad.
• The sugar blend—don’t skip that. It’s texture, it’s taste, it’s magic.
• Uneven is good. Life’s uneven.
• Eat it warm. Always. Reheat if you must, but never eat it fridge-cold. Just don’t.

How To Store This Jamie Oliver Roasted Stone Fruit

• Room Temp: Covered with a plate or foil, it’s fine overnight. Longer? Maybe not.
• In the Fridge: Three days. Max. It softens. But the flavor holds up.
• Freezer: Wrap it well. Use a decent container. Will live there for two months. Maybe more, if you forget about it.
• Reheating: Oven’s better—180°C, cover it, about 15 mins. Microwave? Works. Two minutes, medium heat. Done.

Let’s Answer a Few Questions!

Can I use frozen fruit?
Sure. Thaw it. Drain it. Or don’t. Just know it’ll be a bit wetter. Not worse. Just different.

Do I peel the fruit?
Nope. The skin goes soft. Adds character.

Can I prep the topping ahead?
Yep. Two days in the fridge, no problem. Or freeze it and forget it until next time.

How do I know when it’s done?
When the fruit sags a little. When the top cracks if you tap it. When it smells like you want to eat it right now.

Can I mix it up?
Yes. Add apples. Raisins. Pears. Heck, throw in a few raspberries. Live a little.

Nutrition Facts (per serving)

• Calories: 319
• Carbs: 49g
• Protein: 5.5g
• Fat: 12.6g
• Sugar: 30.6g
• Fibre: 1.8g
• Sodium: 45mg

Try More Recipes:

• Jamie Oliver Vegan Chocolate Brownies
• Jamie Oliver Lemon Posset
• Jamie Oliver Croissant Bread And Butter Pudding