Crumbles are one of the easiest desserts to make and real crowd-pleasers too. Try swapping your usual apple filling with juicy peaches and tart raspberries during the warmer months when they’re at their best.
2.2 lbs ripe peaches, stoned and cut in quarters
1 heaped cup raspberries
3/4 cup of caster sugar
1 tbsp vanilla extract
Juice of ½ lemon
1 tbsp cornflour
For the crumble topping:
1 cup plain flour
1 2/3 cups of jumbo oats
1 cup of light brown Sugar
1 3/4 sticks of cold butter, cubed
Vanilla Ice Cream, to serve
1kg ripe peaches, stoned and cut in quarters
150g raspberries
150g caster sugar
1 tbsp vanilla extract
Juice of ½ lemon
1 tbsp cornflour
For the crumble topping:
150g plain flour
150g jumbo oats
175g light brown sugar
200g cold butter, cubed
Vanilla ice cream, to serve
Bowl
Large oven proof dish (25cm/10″ in diameter)