A delicious dessert, perfect for the cooler months.
Preheat the oven to 180°C.
To make the crumble filling, heat the butter and sugar in a wide heavy-based saucepan over medium heat until melted and the mixture just starts to bubble together and caramelise.
Add the fruit, cinnamon and vanilla bean and seeds to the saucepan, stir to combine and cook over low heat for a few minutes. Add the wine and cook for 5 minutes, or until the fruit is half cooked. Pour into a 30x20 cm, 2.5 litre capacity baking dish.
To make the crumble topping, rub the butter, sugar and flour together in a bowl with your fingertips until the mixture resembles a crumble consistency. Stir in the almond meal and flaked almonds until combined.
Sprinkle the crumble over the fruit mixture. Bake for 30 minutes, or until the crumble is golden on top.
Serve hot with a scoop of good-quality vanilla-bean ice cream.
You can use whatever fruit is in season for this. Softer fruit needs less pre-cooking time and requires less wine as it will not reduce as much.
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