Apple & Pressed Fruit Recipe

Prepare fruit

Peel, core and thinly slice the apples. Peel, pit and thinly slice the pressed stone fruit (peaches or apricots). Place all sliced fruit in a large bowl.

Add lemon juice, granulated sugar, ground cinnamon and vanilla extract to the bowl with the sliced fruit. Gently toss to coat evenly. Let sit for 10–15 minutes so the fruit releases a little juice and the sugar dissolves.

Make the puree

Place the chopped pressed fruit pieces and apple/peel trimmings (if using) into a small saucepan with 60 ml water and 1 tablespoon caster sugar or honey. Bring to a gentle simmer over medium-low heat and cook, stirring occasionally, until the fruit is very soft and breaking down, about 8–10 minutes.

Remove from heat and let cool slightly. Transfer to a blender or use an immersion blender to purée until smooth. If the puree is too thick, add up to 1–2 tablespoons of water to reach a pourable consistency. Taste and adjust sweetness if desired. Strain through a fine-mesh sieve if you want a silkier sauce, pressing with a spoon to extract all the flavor.

Make the crumble

Preheat the oven to 180°C (350°F). In a mixing bowl, combine the rolled oats, all-purpose flour, light brown sugar, a pinch of sea salt and the toasted chopped nuts (if using). Cut the unsalted butter into small cubes and rub it into the dry ingredients with your fingertips until the mixture forms coarse clumps (or pulse briefly in a food processor).

Spread the crumble mixture on a baking sheet lined with parchment and bake for 10–12 minutes, stirring once halfway, until golden and fragrant. Remove from the oven and let cool — the crumble will crisp up as it cools.

Assemble and serve

Divide the lightly macerated apple and pressed stone fruit among 4 serving bowls. Spoon about 1–2 tablespoons of the pressed fruit puree over each portion (more if desired). Sprinkle a generous layer of the toasted crumble on top. Add a dollop (about 2–3 tablespoons) of Greek yogurt or crème fraîche to each bowl and finish with a drizzle of honey or maple syrup if you like. Serve immediately so the crumble remains crisp.