Peach Melba Crumble

Smacked peach melba crumble

  • serves 6-8
  • Easy

Check out our vibrant and crunchy crumble recipe with succulent peaches and tart raspberries. Smacking the peaches for this crumble starts to release some of the sweet juices and provides you with some rough, raggedy chunks for extra texture

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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

  • 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 here...

Apple Crumble Recipe

Nutritional Information

  • Kcals 395
  • Fat 24.3g
  • Saturates 16.5g
  • Carbs 37.3g
  • Sugars 23g
  • Fibre 5.4g
  • Protein 3.8g
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