Layered Stonefruit Crumble with Chilli Salsa

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Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

I often think that the crumble you eat from the fridge the day after is more appealing than one straight from the oven. This recipe is for a layered crumble to be eaten cold on a warm day. It has a salsa served with it; really it’s just an intriguing extra to make the flavours stand out a bit more — especially as the chilli will highlight the sweetness of the fruit. It’s great served with runny cream mixed with a little vanilla.


  • 1 kg (2 lb) mixed stone fruit (I used 600 g/1 lb 3 oz nectarines and 400 g/13 oz plums)
  • 200 g (6 ½ oz) butter, cut into 2 cm (¾ in) cubes
  • 300 g (10 ½ oz) flour
  • 80 g (2 ½ oz) caster sugar
  • ½ teaspoon baking powder
  • ½ small, hot green chilli, finely sliced
  • 2 tablespoons light honey
  • juice of 1 lemon


Preheat oven to 200°C/400°F/Gas Mark 5. Halve fruit and remove stones with a small sharp knife. Put 150 g (5 oz) fruit to one side and cut remaining pieces in two.

Place these in a lightly greased non-reactive roasting dish (about 20 × 25 cm/8 × 10 in) in one layer and bake 20 minutes.

Place butter, flour, sugar and baking powder in a food processor and whizz until it resembles breadcrumbs. Sprinkle over fruit and return to the oven. Bake until golden and crisp, about 35 minutes. Allow to cool completely.

To make the salsa, cut reserved fruit into small pieces and mix with chilli, honey and lemon juice. Leave to develop for 30 minutes.

To serve, scoop spoonfuls of the cooled crumble into small bowls, making a layered effect with the fruit and crunchy topping. Then spoon salsa on top.