Ingredients
- peaches 8 ripe
- raspberries 250g
- golden caster sugar 125g
- ground cinnamon 2 ½ tsp
- unsalted butter 175g
- desiccated coconut 75g
- plain flour 150g
- nutmeg a good fresh grating
- vanilla extract 1 tsp
- custard or ice cream to serve
Method
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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.
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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.
Nutritional Information
- Kcals 395
- Fat 24.3g
- Saturates 16.5g
- Carbs 37.3g
- Sugars 23g
- Fibre 5.4g
- Protein 3.8g
