Roasted Stone Fruit Crumble with Vanilla and Strawberry

Method

1. Preheat the oven to 400°F/400°F/gas 6.
2. Halve the oranges and squeeze all the juice into a large roasting dish. Add the balsamic vinegar. Split the vanilla pod lengthwise, scrape out the seeds, and add both pod and seeds to the dish.
3. Grate the strawberries into the dish, stir everything together, and place the dish in the oven to warm through while you prepare the crumble and fruit.
4. For the crumble: remove the pits from the dates and put the flesh into a food processor with the oats, coconut flakes, 1 tablespoon of oil, and 130ml of water. Blitz until it forms a crumble texture.
5. Pour the crumble mixture into a 30cm x 40cm roasting tray or dish and spread it into an even layer. Wash all the stone fruit, then halve or quarter them, removing the pits as you go.
6. Take the warm dish of juices out of the oven and gently stir in all the prepared stone fruit. Return the dish to the top shelf of the oven. Place the crumble tray on the shelf underneath. Cook for 45 minutes, until the fruit is soft and sticky and the crumble is nicely golden.
7. Stir the crumble occasionally during baking to break it up and ensure an even golden color.
8. Serve the desired number of portions while warm, adding 1 tablespoon of yogurt to each. Once cool, store the remaining crumble in an airtight jar and refrigerate the fruit; both will keep for up to 5 days.