Ingredients:
1kg ripe peaches, stoned and cut in quarters
150g raspberries
150g caster sugar
1 tbsp vanilla extract
Juice of ½ lemon
1 tbsp cornflour
For the crumble topping:
150g plain flour
150g jumbo oat flakes
175g light brown Sugar
200g cold butter, cut into pieces
Vanilla Ice Cream, to serve
Method
- Preheat the oven to 190°C/375°F/Gas Mark 5.
- In a bowl, combine the peaches, raspberries, sugar, vanilla extract, lemon juice and cornflour until the fruit is completely coated.
- Transfer to a large oven proof dish 25cm in diameter and place in the oven for 10 minutes.
- While the fruit cooks, place the flour, oat flakes, brown sugar and butter in a large bowl. Using your fingertips, rub all the ingredients together until it resembles chunky breadcrumbs.
- Remove the fruit from the oven and add a couple of tablespoons of water to the dish.
- Add the crumble mix on top of the filling and spread over the top until everything is evenly covered leaving the edges slightly uncovered.
- Bake in the oven for 30–35 minutes or until the crumble topping is golden brown and the fruit is soft and bubbling beneath.
- Serve in generous portions with scoops of vanilla ice cream.
