Peach and raspberry crumble
Juicy peaches and vibrant, slightly tart raspberries are delicious with a golden crumble topping
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
20
MINUTES
Ingredients
300g plain flour
pinch of salt
160g brown sugar
200g butter, cubed
100g porridge oats
100g chopped nuts (pecans are delicious)
For the filling:
420g peaches, de stoned and sliced
½ tbsp honey or maple syrup
1 tbsp orange juice
50g frozen raspberries
Method
Preheat your oven to 180°C.
Mix the flour, salt and sugar together. Rub in the butter until the mixture looks like breadcrumbs. Stir in the oats and nuts.
Toss the sliced peaches in the honey and orange juice, stir in the raspberries. Place the mixture into an oven proof dish that fits everything snugly.
Pat the crumble on top and bake for about half an hour until the topping is golden and the fruit is soft.
