Peach crumble

Method

• step 1

  Heat the oven to 180C/fan 160C/gas 4. Sit the peaches in a tray, and use a rolling pin to bash and squash them into big juicy chunks. Pull out the stones and discard. Tip the peaches and any juices into a big mixing bowl and tip over the raspberries, 25g of the sugar and 2 tsp of the cinnamon. Dice 30g of the butter and add this to the bowl, then toss everything together really well.

• step 2

  Tip the fruit into an ovenproof dish and melt the remaining butter. Tip the remaining 100g of sugar and ¹/2 tsp of cinnamon, all but 2 tsp of the coconut, plain flour and nutmeg into a new mixing bowl, and stir a couple of times to roughly mix. Add the vanilla into the melted butter then drizzle over the dry ingredients, use a fork to toss together, then use your fingers to rub into crumbs.

• step 3

  Scatter the crumble topping over the fruit and sprinkle over the reserved coconut, then bake for 35-40 minutes or until the fruit is saucy and topping crisp and golden. Serve with custard or ice cream, if you like.