Strawberry Peach Crumble

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READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • Fruit base
  • 10
    ounces peaches (300g about 4 peaches, peeled, stoned and cut into quarters, then eighths) or 10 ounces nectarines (300g about 4 peaches, peeled, stoned and cut into quarters, then eighths)
  • 7
    ounces strawberries (200g) or 7 ounces raspberries, halve and quarter strawberries (200g)
  • 1
    generous tablespoon sugar
  • Crumble
  • 3 12
    ounces flour (100g)
  • 2
    ounces sugar (50g)
  • 2
    ounces butter, chilled and cubed (50g)
  • 1
    ounce oats (optional)
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DIRECTIONS

  • Crumble:
  • Preheat the oven to 350°F (180°C, Gas 4.).
  • You’ll need a deep dish pie plate or six large ramekins. Butter lightly.
  • Place the stoned peach eighths and the quartered strawberries into the pie dish or the ramekins, whichever you’re using, add the sugar and gently mix together.
  • Place the flour and the sugar in a bowl. Rub in the cubes of butter, but not completely — the mixture should still be nice and coarse. Scatter the crumble topping over the fruit and refrigerate the prepared crumble until you need to cook it.
  • Bake 30-40 minutes until peaches are tender , 15-20 for ramekins.
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