Peach Raspberry Fruit Crumble
This raspberry peach summer fruit crumble is the perfect way to use up leftover fruit. Buttery oat topping, jammy sweet fruit mixed with light brown sugar baked to perfection. Serve with vanilla ice cream or cold custard.
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Servings: 6 Servings
Ingredients
- 2 punnets raspberries
- 1 punnet strawberries
- 6 peaches
- 100 g light brown sugar
- 20 g plain flour, 2 tablespoons
- For the Oat Topping
- 100 g oats
- 225 g plain flour
- 170 g light brown sugar
- 1 teaspoon cinnamon, optional
- 225 g butter
Instructions
- Preheat the oven to 175ºC. Slice the peaches into chunks and place into a large bowl. Slice the green tops off the strawberries, cut them in half and add the bowl with the peaches. Toss in the raspberries and mix in 100g brown sugar and the 20g plain flour.
- Place the fruit in an oven proof baking dish and spread evenly. No need for perfection here. Just use your hands to spread the fruit. Set aside while you make the topping.
- Place all the topping ingredients in the bowl of a food processor and pulse until the mixture resembles bread crumbs. Sprinkle the topping evenly over the fruit and bake in the preheated oven for 40 minutes or until the topping is golden and the fruit is jammy and bubbling.
- Let the crumble cool slightly before spooning into bowls and topping with vanilla ice cream.
Notes
- If you find that your fruit isn't getting very jammy it's because it's most likely slightly dry. Adding 2 tablespoons of melted butter into the crumble while it's baking can help to get the juices flowing.
- If you don't have a food processor to make the crumble topping you can just use your fingertips. Just be careful not to over mix the crumble topping because the heat from your hands may start to melt the butter.
Nutrition
Calories: 355kcal | Carbohydrates: 45.8g | Protein: 2.8g | Fat: 19.3g | Saturated Fat: 11.7g | Sodium: 138mg | Fiber: 4.2g | Sugar: 36.6g
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