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Try this comforting peach crumble, or check out more crumble recipes such as our nectarine crumble, pear crumble, rhubarb crumble and apple crumble. Also check out more juicy peach recipes such as our peach cobbler peach cake and peach and almond tart.

Recipe tip: Smacking the peaches for this crumble helps release some of the sweet juices and provides you with some rough, raggedy chunks for extra texture

Ingredients

  • 8 ripe peaches
  • 250g raspberries
  • 125g golden caster sugar
  • 2 ½ tsp ground cinnamon
  • 175g unsalted butter
  • 75g desiccated coconut
  • 150g plain flour
  • a good fresh grating nutmeg
  • 1 tsp vanilla extract
  • to serve   custard or ice cream

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. 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.

Discover more of our moreish crumble recipes

Apple Crumble Recipe
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