Smacked peach melba crumble
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
- 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
Nutrition: per serving
- kcal395
- fat24.3g
- saturates16.5g
- carbs37.3g
- sugars23g
- fibre5.4g
- protein3.8g
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.
