This bright and joyful roasted stone fruit crumble is a perfect way to get two portions of fruit into breakfast. The idea is simple, playful and ideal for batch cooking: roast the seasonal stone fruit in a naturally sweet orange and strawberry liquor, then top with a chewy coconut and oat crumble made with dates. It is a great example of cooking, easy recipes that feel indulgent but are balanced and nutritious.
Why this works
The technique is genius in its simplicity. Heating a mix of orange juice, grated strawberries and a splash of balsamic creates a jammy, fragrant sauce without adding refined sugar. The dates in the crumble bring caramel notes and bind the oats into a crunchy topping. Using seasonal stone fruit keeps the flavors intense and the dish more nutritious and affordable.
Ingredients
- 6 oranges juice only
- Seeds of 1 vanilla pod
- 150 g strawberries grated
- 1 tbsp balsamic vinegar
- 200 g Medjool dates pitted
- 360 g porridge oats
- 80 g desiccated unsweetened coconut
- 1 tbsp olive oil
- 130 ml water
- About 2 kg mixed stone fruit apricots, peaches, plums, cherries — enough for roughly 12 portions
Method
- Preheat the oven to 200 degrees Celsius.
- Make the roasting liquor: squeeze the oranges into a deep ovenproof dish, stir in the scraped vanilla seeds, add the grated strawberries and the tablespoon of balsamic. Pop the dish in the oven to warm through and concentrate the juices.
- While the juices warm, make the crumble: blitz the dates, oats, coconut, olive oil and water until a crumbly, slightly flat texture forms. The dates should bind everything into rough crumbs that will crisp as they bake.
- Prepare the fruit: halve and stone the peaches, plums and apricots, and halve cherries if using. Layer the fruit into the warmed orange and strawberry liquor and spoon the sauce over so everything is coated.
- Scatter the oat and coconut crumble over the bottom of the dish and arrange the fruit on top. The fruit should sit above the crumble so the juices bubble down and the topping crisps underneath.
- Bake for about 40 minutes until the fruit is tender and the crumble is golden and crunchy.
- Serve warm with a spoonful of natural yogurt if desired. Each portion clocks in at around 218 calories and counts as two portions of your five a day.
Expert tips for success
- Use seasonal fruit. Stone fruit at peak ripeness makes the difference. It is tastier, more nutritious and better value.
- No refined sugar needed. The orange juice, grated strawberries and dates supply natural sweetness and jammy texture.
- Grate the strawberries. This releases extra juice quickly and blends seamlessly into the roasting liquor for more flavor.
- Layer smart. Fruit on top, crumble below gives the fruit a glossy, saucy finish and the crumble a lovely crunch.
- Batch cook. Make a big tray and use it through the week for breakfasts, spooned over yogurt or porridge. This is one of those cooking, easy recipes that really pays off with leftovers.
Serving ideas and variations
- Spooned over natural yogurt for a protein boost.
- Folded into warm porridge for extra fruit and texture.
- Swap in other fruits that are in season to keep the recipe fresh and economical.
- Add a sprinkle of toasted nuts for crunch and extra nutrients.
"One of the most important meals of the day" - a bright breakfast like this helps focus and keeps energy steady until lunch.
Final notes
This roasted stone fruit crumble is joyful, simple and nourishing. It is the perfect example of cooking, easy recipes that bring big flavor without fuss. Make a big batch, enjoy it through the week, and celebrate fruit in season.
This article was created from the video Nutritious Roasted Stone Fruit Breakfast Crumble By Jamie Oliver with the help of AI.
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