Combine the flour, oats, brown sugar, zest and salt in the bowl of a mixer. Mix well. Using the paddle attachment, cut in the butter until the mixture forms pea-sized chunks. Cover and refrigerate.

Meanwhile, halve the stone fruit and remove their pits. Place them in a wood-oven-safe baking dish. Sprinkle with the sugar to taste – if your fruit is super-delicious you may not need any; if it’s a little under-ripe you may need a bit more. Crumble the streusel topping over the fruit.

Cover with foil and bake in your wood oven for 10-15 minutes. Remove the foil and bake for another 15-20 minutes, or until the streusel is browned and the fruit is soft. Remove from the oven, allow to cool slightly to avoid scorched tongues, and serve with a scoop of vanilla ice cream.