Peach & Raspberry Oat Crumble
Donal's Notes
Crumbles are one of the easiest desserts to make and real crowd-pleasers too. Try swapping your usual apple filling with juicy peaches and tart raspberries during the warmer months when they’re at their best.
For the crumble topping:
2 x large mixing bowl
Large spoon
Chopping board
Chopping knife
Large ovenproof dish (25cm/10″ in diameter)
Baking tray
Instructions
1
Preheat the oven to 190°C/375°F/Gas Mark 5. Stone 1kg ripe peaches and cut into quarters.
2
Combine the peaches in a bowl with 150g raspberries, 150g sugar, 1 tbsp vanilla extract, the juice of the lemon and 1 tbsp cornflour. Mix until the fruit is completely coated.
3
Transfer to a large oven proof dish (25cm in diameter) and place in the oven for 10 minutes.
4
While the fruit cooks make the crumble topping. Combine 150g plain flour, 150g jumbo oats, 175g light brown sugar and 200g cold, cubed butter in a large bowl. Using your fingertips, rub all the ingredients together until it resembles chunky breadcrumbs.
5
Remove the fruit from the oven and place onto a baking tray. Add the crumble mix on top of the filling and spread over the top until everything is evenly covered leaving the edges slightly uncovered. This will allow the fruit to bubble up on the edges!
6
Bake in the oven for 30–35 minutes or until the crumble topping is golden brown and the fruit is soft and bubbling beneath.
7
Serve in generous portions with scoops of vanilla ice cream.
