Peach or nectarine crumble

To make the compote

Score the peaches around the natural curve of the fruit and dip into boiling water for about half a minute until the skin starts to curl. (No need to peel nectarines.) Slip skins from fruit, halve and twist away from the stones. Slice into thick wedges.

Cook with the butter, sugar and water for about 10 minutes in a covered pot, stirring once or twice. The peach compote should be very moist but not runny. If necessary increase heat to reduce juice for a minute or two.

Preheat oven to 200C.

Butter a one-litre ovenproof baking dish. Spoon fruit into dish.

To make the crumble mixture

Mix sugar, baking powder and ground ginger. Stir in flaked almonds. Crumble butter into flour with your fingers to form pea-sized pieces, then toss flour mixture with sugar mixture.

Strew topping over fruit. Bake at 200C for 25-30 minutes until topping is golden-brown and the fruit is bubbling through at the edges.

Serve with thick cream.