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.
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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)