Jamie drizzling honey on top of a fig tart

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A portion of peach and raspberry crumble on a white scalloped plate. The baking dish with the rest of the crumble is shown in the background
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Peach & raspberry crumble

Heroing tinned & frozen fruit

A portion of peach and raspberry crumble on a white scalloped plate. The baking dish with the rest of the crumble is shown in the background
Save recipe

40 mins
Not Too Tricky

serves 6

About the recipe

This cheerful pud is super-speedy to prepare and a great one for the kids to make. I’m heroing tinned and frozen fruit here, so there’s zero waste, but you could use any fresh stone fruit when in season.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Ingredients

2 x 410g tins of peach slices in juice

200g frozen or fresh raspberries

50g unsalted butter, softened

50g plain flour

50g porridge oats

50g flaked almonds

50g sugar (any will do)

Method

  1. Preheat the oven to 200°C/400°F/gas 6. Place the peaches in a 20cm x 25cm baking dish with the juice of 1 tin, then sprinkle over the raspberries.
  2. Cube the butter and place in a mixing bowl with the flour. Rub together with your fingertips until it resembles breadcrumbs (or use a food processor), then add the oats, almonds and sugar.
  3. Sprinkle the crumble topping over the fruit, then bake for 30 minutes, or until golden and bubbling.
  4. Delicious served with a dollop of yoghurt, custard or ice cream.

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