Blackberry and peach crisp
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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
Method
Preheat the oven to 200°C (180°C fan/400°F/Gas 6). For the crumble topping, blitz the amaretti biscuits with the flaked almonds in a food processor to a rubble.
In a mixing bowl, rub the butter and flour together to resemble breadcrumbs, then add the sugar along with the almond rubble and mix together.
Spread the mixture out over a baking sheet and bake in the oven for 10–15 minutes until golden. Allow to cool.
For the filling, place the blackberries, peaches, sugar, cornflour mixture, lemon zest and juice in a heavy-based saucepan and slowly bring to a simmer, stirring all the time to allow the sugar to dissolve. Cook until the fruit is tender.
Transfer to an oven-to-table baking dish and sprinkle over the amaretti crumble topping. Finish off in the oven for 5–6 minutes. Don’t forget the cream.
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