Fruity and sweet, crumbly and smooth, hot and cold; our baked stone fruit with amaretti crumble is a kaleidoscope of flavours and textures that you will love.
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 40 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 630 |
| Fat | 24.9g |
| Saturates | 7.2g |
| Protein | 12.3g |
| Carbs | 95.3g |
| Sugars | 56g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
Remove the pits from the fruit and cut into halves. Place them in a 20cm x 30cm baking dish. Add the vanilla extract and sprinkle 50g of sugar over. Toss to combine.
Roast in the oven for approx. 20 minutes, or until softened.
Meanwhile, crush the biscuits then place them in a medium bowl along with the flour and almonds. Melt the butter and combine with the dry ingredients along with the remaining sugar to form a crumble.
Scatter the crumble topping over the roasted fruit and pop back in the oven for 20 minutes, or until golden and bubbling.
Serve warm with a scoop of ice cream.
