Peach & raspberry Crumble
6-8
1 hour
Crumble is a well‑loved classic, and this easy peach and raspberry crumble made with Mellow Yellow Rapeseed Oil is the perfect summer dessert. It’s an ideal way to use up ripe peaches or a late‑summer glut of stone fruit. Make a double batch and freeze one for a quick, comforting fruit crumble later in the year when fresh peaches and raspberries are out of season.
Method
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1
Preheat the oven to 180C/ 350F and grease a 15cm x 20cm baking dish with a drizzle of Mellow Yellow rapeseed oil.
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2
Roughly chop the peaches and toss them in the sugar and cornflour.
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3
Tip the peaches into the baking dish, along with the residual sugar and cornflour. Sprinkle the raspberries over the top.
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4
Stir the flour, almonds, caster sugar and salt together in a large mixing bowl. Pour in the Mellow Yellow rapeseed oil and use your hands to mix everything together to form a lumpy, crumbly dough (it will feel stickier than a traditional crumble topping).
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5
Add the oats and rub them in.
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6
Stir in 2 tbsp of the demerara sugar.
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7
Spoon the topping over the prepared fruit, sprinkle over the remaining demerara sugar and bake for around 40 minutes until golden on top.
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8
Allow to cool for 20 minutes and then serve.
Ingredients
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For the fruit filling:
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700g Peaches (about 6)
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150g Raspberries
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2 tbsp Caster Sugar
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1 tbsp Cornflour
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For the crumble topping:
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150g Plain Flour
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50g Ground Almonds
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75g Caster Sugar
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75ml Mellow Yellow Cold Pressed Rapeseed Oil
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¼ Tsp Salt
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75g Oats
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3 tbsp Demerara Sugar
