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Donal Skehan
Peach & Raspberry Oat Crumble | DonalSkehan.com, A Summer crumble recipe made with two of the season's most delicious fruits.
  • summer

Peach & Raspberry Oat Crumble

July 23

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.

  • time 90mins
  • serves Serves 6
  • video
Method
  1. Preheat the oven to 190°C/375°F/Gas Mark 5.
  2. In a bowl, combine the peaches, raspberries, sugar, vanilla extract, lemon juice and cornflour until the fruit is completely coated.
  3. Transfer to a large oven proof dish (25cm in diameter) and place in the oven for 10 minutes.
  4. While the fruit cooks, place the flour, oat flakes, brown sugar and butter in a large bowl. Using your fingertips, rub all the ingredients together until it resembles chunky breadcrumbs.
  5. Remove the fruit from the oven and add a couple of tablespoons of water to the dish.
  6. Add the crumble mix on top of the filling and spread over the top until everything is evenly covered leaving the edges slightly uncovered.
  7. Bake in the oven for 30–35 minutes or until the crumble topping is golden brown and the fruit is soft and bubbling beneath.
  8. Serve in generous portions with scoops of vanilla ice cream.

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Ingredients

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

You'll Need

Bowl

Large oven proof dish (25cm/10″ in diameter)

4
(22)
photo
If you make this recipe, be sure to tag your photo #DonalSkehan
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Apple crumble is one of my most favourite desserts of all time, I remember making it growing up and to this day still swoon at the smell of it coming out of the oven.  This Irish apple crumble cake is nice little twist on the classic with a moist apple cake interior and a light crumbly topping.  That classic combination of apple and blackberries could also be used here.
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Mini Rhubarb Crumble Tarts

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There are hundreds of great recipes to enjoy the first rhubarb of the  season, but this is really one of my favourites.  Cooking the rhubarb  until it is tender with great flavours like vanilla, lemon and ginger  really make a great base for these little crumble tarts.  You can also use this mixture to make rhubarb crumble slices, simply add  the cooked rhubarb and crumble topping to a baking tin lined with a  basic sponge cake mixture.  Use wholewheat flour and nuts and seeds to make the crumble mixture a little healthier.  Experiment with the flavours, rhubarb goes really nicely with strawberries, the juice of an orange, star anise, and cinnamon.  Rather than making individual tarts this mixture can also be made into one large tart.