Peach Melba CrumbleSeptember 22, 2008
As we head into autumn, crumble is the perfect comfort food for a chilly day. The combination of peaches and raspberries is usually found in other deserts, but it works fantastically with the sweet and crunchy crumble too. Top with creamy custard or fluffy vanilla ice cream and tuck in!
Recipe for Peach Melba Crumble
4 ripe peaches, diced, skin on
200g fresh raspberries
50g brown sugar
3 knobs of butter
100g wholemeal plain flour
20g flaked almonds
50g golden caster sugar
50g demerera sugar
100g butter, chilled
Mix the diced peaches, raspberries and brown sugar together well, then transfer into a 7-9 inch pie dish. Add the knobs of butter just under the top level of fruit and make sure the top of the mixture is level for the crumble.
To make the crumble, grind the oats until quite fine, but still with a bit of texture, then add them and the sieved flour into a large bowl. Then chop the butter into the mixture into inch-size pieces. Rub in the butter until the mixture looks like breadcrumbs and then add both sugars. Rub the sugar in until it is completely blended. Finally, stir in the flaked almonds.
Pour the crumble onto the fruit mixture and then cook at 180 degrees for 30 – 40 minutes or until the crumble is golden brown – delicious!