Peach + raspberry crumble

Peach + raspberry crumble

By
From
Eat This, My Friend
Serves
6
Photographer
Jade O'Donahoo; Huw Rogers

Peaches and raspberries are my two favourite fruits. And together, they make an unbeatable pair. I only ever use frozen raspberries for this recipe because, in my opinion, fresh ones are much too precious to cook.

Ingredients

Quantity Ingredient

Crumble topping

Quantity Ingredient
75g plain flour
25g rolled oats
80g macadamia nuts, roughly chopped
80g raw caster sugar
75g butter, melted

Fruit filling

Quantity Ingredient
6 peaches, quartered and pitted
125g frozen raspberries
2 tablespoons raw caster sugar
1 lemon, juiced
2 tablespoons cornflour
thick cream, to serve

Method

  1. Preheat the oven to 180°C.
  2. Make the crumble topping by combining the flour, oats, macadamias, sugar and a pinch of salt in a bowl. Pour in the melted butter and mix to thoroughly combine. Place in the freezer to set.
  3. Next, toss the peaches and raspberries in the sugar, lemon juice and cornflour until the fruit is coated. Pour into a greased baking dish, then remove the crumble topping from the freezer. Break apart using your fingers and scatter evenly over the top of the fruit mixture.
  4. Bake in the oven for 30 minutes, or until the top of the crumble is golden.
  5. Serve immediately with a spoonful of thick cream.
Tags:
Vegetarian
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