Roasted stone fruit | Fruit recipes | Jamie Oliver recipes (2024)

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Roasted stone fruit

Coconut, date & oat crumble

  • Vegetarianv

Roasted stone fruit | Fruit recipes | Jamie Oliver recipes (2)

Coconut, date & oat crumble

  • Vegetarianv

“Two of our crumble ingredients here – mighty oats and beautifully sweet dates – are super- high in fibre, helping to keep our guts healthy and happy, and keeping us regular! ”

Makes 12 portions

Cooks In55 minutes

DifficultyNot too tricky

Super Food Family ClassicsFruitBreakfastHealthy breakfast ideas

Nutrition per serving
  • Calories 218 11%

  • Fat 5.6g 8%

  • Saturates 2.6g 13%

  • Sugars 22.8g 25%

  • Salt 0g 0%

  • Protein 4.8g 10%

  • Carbs 37.2g 14%

  • Fibre 3.6g -

Of an adult's reference intake

recipe adapted from

Super Food Family Classics

By Jamie Oliver

Ingredients

  • 6 oranges
  • 1 tablespoon balsamic vinegar
  • 1 vanilla pod
  • 150 g ripe strawberies
  • 200 g Medjool dates
  • 360 g porridge oats
  • 80 g unsweetened desiccated coconut flakes
  • extra virgin olive oil
  • 2 kg mixed seasonal stone fruit , such as plums, peaches, apricots, cherries
  • PER PORTION
  • 1 tablespoon natural yoghurt
  • 6 oranges
  • 1 tablespoon balsamic vinegar
  • 1 vanilla bean
  • 5 oz ripe strawberries
  • 7 oz Medjool dates
  • 2½ cups rolled oats
  • ¾ cup unsweetened desiccated coconut flakes
  • extra virgin olive oil
  • 4½ lbs mixed seasonal stone fruit, such as plums, peaches, apricots, cherries
  • PER PORTION
  • 1 tablespoon plain yogurt

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

recipe adapted from

Super Food Family Classics

By Jamie Oliver

Tap For Ingredients

Method

  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Halve the oranges and squeeze all the juice into a large roasting dish with the balsamic. Halve the vanilla pod lengthways and scrape out the seeds, then add both pod and seeds to the dish.
  3. Grate in the strawberries, mix together, and pop into the oven to warm through while you prep your crumble and fruit.
  4. For the crumble, tear the stones out of the dates and place the flesh in a food processor with the oats, coconut flakes, 1 tablespoon of oil and 130ml of water, then blitz into a crumble.
  5. Pour into a roasting tray or dish (30cm x 40cm) and spread out into an even layer. Wash all the fruit, then halve or quarter, removing the stones as you go.
  6. Pull the dish of warm, delicious juices out of the oven and gently stir in all the fruit. Return to the top shelf of the oven, place the crumble on the shelf underneath, and cook for 45 minutes, or until the fruit is soft and sticky and the crumble is nicely golden.
  7. Stir the crumble occasionally as it cooks to break it up and give it a nice even colour.
  8. Serve up however many portions you want while it’s all warm, adding 1 tablespoon of yoghurt to each one.
  9. Once cool, decant the rest of the crumble portions into an airtight jar to enjoy in the days that follow, and pop the fruit into the fridge, where it will keep happily for up to 5 days.
  1. Preheat the oven to 400°F.
  2. Halve the oranges and squeeze all the juice into a large roasting dish with the balsamic. Halve the vanilla bean lengthways and scrape out the seeds, then add both bean and seeds to the dish.
  3. Grate in the strawberries, mix together, and pop into the oven to warm through while you prep your crumble and fruit.
  4. For the crumble, tear the pits out of the dates and place the flesh in a food processor with the oats, coconut flakes, 1 tablespoon of oil, and ½ cup of water, then blitz into a crumble.
  5. Pour into a roasting pan or dish (16 x 12 inches) and spread out into an even layer. Wash all the fruit, then halve or quarter, removing the stones as you go.
  6. Pull the dish of warm, delicious juices out of the oven and gently stir in all the fruit. Return to the top rack of the oven, place the crumble on the rack underneath, and cook for 45 minutes, or until the fruit is soft and sticky and the crumble is nicely golden.
  7. Stir the crumble occasionally as it cooks to break it up and give it a nice even color.
  8. Serve up however many portions you want while it’s all warm, adding 1 tablespoon of yogurt to each one.
  9. Once cool, decant the rest of the crumble portions into an airtight jar to enjoy in the days that follow, and pop the fruit into the fridge, where it will keep happily for up to 5 days.

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recipe adapted from

Super Food Family Classics

By Jamie Oliver

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© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Roasted stone fruit | Fruit recipes | Jamie Oliver recipes (2024)

FAQs

What is considered a stone fruit? ›

Officially, they're fruits with a fleshy exterior known as the mesocarp (covered with a skin, or exocarp) that encases a stone or pit (the shell of which is a hardened endocarp with a seed inside). Also known as drupes, this category includes peaches, plums, cherries, nectarines, apricots, and pluots.

Is apple a stone fruit? ›

In contrast, apples, pears, and berries are not stone fruits, as they do not have single pits but rather many small seeds in the core or distributed throughout their flesh.

What is the most popular stone fruit? ›

One of the most popular stone fruits, peaches have a furry skin and a large pit. Like some other stone fruits, they can come in either clingstone or freestone and white or yellow varieties. They can even come in flat, round varieties that resemble donuts.

What stone fruit is in season now? ›

Stone fruit season runs from late spring (cherries and apricots) through mid to late summer and into early fall (mangoes, peaches, nectarines, and plums).

Are blueberries a stone fruit? ›

A berry is a fleshy fruit with many seeds inside (blueberries, tomatoes, oranges, grapes, etc). Berries have a fleshy endocarp (inner layer) and mesocarp (middle layer). A stone fruit or drupe, meanwhile, is a fleshy fruit with a hard pit inside which contains a single seed (peaches, nectarines, plums, apricots, etc).

Are bananas a stone fruit? ›

The banana also has a somewhat soft skin, juicy flesh, and many tiny seeds. (Granted, the seeds are so small that you probably don't even feel or notice them when eating a banana.) So, bananas are true berries—though we'll be the first to admit that it's hard to see 'em as berries in the way most of us use the word.

Are cranberries stone fruits? ›

Nope. They are considered a berry because they have a fleshy pulp and a seed.

Is avocado a stone fruit? ›

A stone fruit or drupe, meanwhile, is a fleshy fruit with a hard pit inside which contains a single seed (peaches, nectarines, plums, apricots, etc). Drupes have a fleshy mesocarp but a tough, leathery endocarp. An avocado is fleshy throughout, so it cannot be considered a drupe.

What fruits are not a stone fruit? ›

Several other familiar fruits come from the rose family but are not stone fruits. They include strawberries, pome fruits like apples and pears, and cane fruits like blackberries and raspberries.

Is Cherry a berry or a stone fruit? ›

Cherries have pits in the middle that cannot be eaten, so they cannot be classified as berries but instead are stone fruits. Berries have seeds in the middle, and you can enjoy the whole fruit, seeds and all.

Which fruit is a stone fruit disorder? ›

Stone fruits comprise climacteric fruits like peach, plum, nectarines and apricot which are harvested at the onset of maturity and non-climacteric fruit like cherry in which ripening occurs on trees before harvesting.

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