This has become my ‘I’ll bring dessert’ dessert. Although I’ve written the recipe for peaches and plums, you really can use any fruit you’d typically use in a crumble or tart, And I’ve given you tips to make it gluten-free and plant-based too.c

Method:

• Preheat oven to 200°C/180°C fan/400°F/gas mark 6.
• Line a 23cm (9in) round pie dish with parchment paper. Add the pistachio crumble ingredients to a food processor and pulse until the butter starts to form large crumbs, but hasn’t been ground down to a powder. Pour the mixture into the lined pie dish and press down using your hands so the top is completely flat. Bake on the middle rack for 15 minutes.
• While the crumble base is baking, add the orange blossom syrup ingredients to a small saucepan and heat over a medium-high heat. Once it starts to boil, leave on a high simmer for around 10–15 minutes until it has thickened and reduced by half, then turn off the heat.
• While the crumble is baking in the oven and the syrup reducing, mix the fruit slices, ground cinnamon, orange zest and orange juice in a bowl.
• After the crumble has been baking for 15 minutes, take it out of the oven, and scrape the flattened top a little with a fork so the topping starts to resemble a crumble. Return to the oven on the middle rack for another 5 minutes until the top starts to look a little crunchier. Carefully take the dish out again, arrange the fruit slices on the crumble, and scrape out any of the juicy residue left in the bowl and onto the fruit. Using a spoon, evenly pour the syrup over the fruit and crumble. Sprinkle over the demerara sugar and return to the middle rack of the oven.
• Bake for another 20–25 minutes, or until the fruit has softened, but is still tender, and the tops have slightly caramelised.
• Remove from the oven, sprinkle with ground pistachios so they stick to the hot syrupy fruit and cool for at least 30 minutes before you try to remove it from the dish.
• Once cooled but still a little warm, gently lift the crumble out of the pie dish using the paper, onto a large flat plate, carefully easing the paper out from underneath as you do so. Serve with cream or custard and an extra sprinkling of ground pistachios.

Recipe extracted from Dinner Tonight (Ebury Press)