Raspberry and peach crumble recipe

Raspberry and Peach Crumble recipe

This article was published by: Matthew

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Ingredients

80 g	rolled oats
60 g	flour
30 g	ground walnuts
90 g	brown sugar
½ tsp	cinnamon powder
½ tsp	grated ginger
1 pinch(es)	salt
100 g	cold butter flakes
500 g	ripe yellow peaches
400 g	raspberries
¾ cup(s)	sugar, approx. 135g
2 tsp	corn starch
	icing sugar

Instructions

In a bowl, mix the rolled oats with flour, walnuts, brown sugar, cinnamon, ginger and salt. Add the butter flakes and mix all well until you get crumbles. Cover and place in the fridge.

Preheat the oven to 175°C. Briefly plunge the peaches into boiling water, then remove the skin and the stone. Dice the flesh. In a bowl, gently mix the peaches with the raspberries, sugar and corn starch. Transfer into a casserole dish and evenly cover with the crumbles.

Bake in the preheated oven for approximately 45 minutes or until the crumbles are golden brown. Serve hot or lukewarm.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 45 min
Grade of difficulty:
easy
Calories per portion:
n/a