Michelle Darmody: How to make a peach traybake that feeds a dozen

Peaches, even hard underripe ones, can intensify and become richer and smoother when used in baking.

Raspberries and peaches are paired together in various desserts as they provide great balance to each other.

This soft and fruity crumble-topped sponge is baked in a large flat tray so it can be cut up and divided easily. It works well with any stone fruit, which are all coming into their own this time of year, but peaches give a particularly deep and dense colour.

The juiciness of peaches varies greatly. In Ireland, unfortunately, many peaches are packed off to our shops while ripening en route, missing out on that transformative sun-kissed effect that creates the distinctive flavour of those found in hotter climates.