In this recipe we get to use the beautiful summer stone fruit I harvested from the garden and preserved.  It has looked so colourful in the bottles on our kitchen shelves – the kids keep asking “when are we going to eat them?” Now they know when.

Season:  All year

Type:  Sweets

Difficulty:  Easy

Serves:  6 at home or 30 tastes in the classroom

Fresh from the garden:  plums, peaches, apricots, nectarines

Recipe source: Lou’s recipe

• kitchen paper
• colander
• scales
• bowls – 1 medium, 1 large
• chopping board and non-slip mat
• medium knife
• baking dishes

• 1 kg fruit preserved in light sugar syrup
• butter, for greasing

Crumble topping

• 100 g plain wholemeal flour
• 100 g plain flour
• 50 g rolled oats
• 50 g shredded coconut
• 100 g raw sugar
• 200 g unsalted butter

• Preheat the oven to 200^oC.
• Set out your equipment and ingredients.
• Lightly grease the baking dishes with butter using the kitchen paper.
• Place the colander over the large bowl and tip the preserved fruit and syrup into the colander to drain.

Make the crumble topping

• Place the flours, oats, coconut and sugar in the medium bowl.
• Cut the butter into 1cm cubes and add to the bowl.
• Using your fingertips rub the butter into the flour mixture until it looks like lumpy breadcrumbs.
• Sprinkle the mixture over the fruit.
• Bake for 20 minutes or until the topping is golden brown and bubbling at the edges.