Roast Stone Fruit with Amaretti Crumble

When your pizza oven is winding down and the stones are still holding heat, slide in a dish of halved peaches or nectarines with an amaretti biscuit crumble. The fruit softens and caramelises in the residual heat, the crumble turns golden and crunchy, and within 12 minutes you have a summer dessert that tastes like you spent far longer on it.

This is deliberately unfussy. No precise measurements, no fiddly technique - just ripe fruit, crushed biscuits and nuts. The wood-fired oven adds a gentle smokiness to the fruit that makes this taste completely different from anything you could produce indoors.

Ingredients

• 4-6 ripe stone fruit (peaches, nectarines or large plums)
• A small punnet of blackberries
• 2 tbsp caster sugar
• A generous handful of hazelnuts
• 6-8 amaretti biscuits
• Ice cream, mascarpone or whipped cream for serving

Method

1. Halve each fruit from top to bottom, twist to separate and discard the stone.
2. Lay the halves cut-side up in an ovenproof dish. Sprinkle with sugar and slide into the oven to begin softening - about 5 minutes.
3. While the fruit softens, crush the hazelnuts and amaretti biscuits together to a rough breadcrumb texture. A mortar and pestle works well, or put them in a bag and bash with a rolling pin.
4. Remove the fruit from the oven. Place one or two blackberries in each fruit cavity, then top with a generous spoonful of the crumble mixture.
5. Slide back into the oven until the fruit is cooked through and the crumble is golden - another 5 to 7 minutes.
6. Serve warm with ice cream, mascarpone or whipped cream.