Blackberry and peach crisp

The chef’s take on a classic crumble adds sweet and succulent peach into the mix.

SERVES

PEOPLE

PREP TIME

MINUTES

COOKING TIME

MINUTES

Ingredients

For the Amaretti crumble topping:
160g (5½oz) amaretti biscuits
80g (3oz/scant 1 cup) flaked (slivered) almonds
75g (2½oz) unsalted butter, at room temperature
50g (2oz/scant ½ cup) plain (all-purpose) flour
50g (2oz/scant ¼ cup) caster (superfine) sugar
For the bramble and peach filling:
350g (12oz) blackberries
6 peaches, skinned and stoned (pitted), sliced (if using frozen peaches, thaw and drain first)
100g (3½oz/scant ½ cup) caster (superfine) sugar
3 tablespoons cornflour (corn starch) slaked with 2 tablespoons water
zest and juice of ½ lemon