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Peach, raspberry and almond crumble

You'll need

1.8 kg peaches (about 12) 200 gm raspberries 100 gm demerara sugar 2 tsp amaretto To serve: double cream or ice-cream   Almond crumble 250 gm plain flour 180 gm chilled butter, cut into 1cm pieces 100 gm demerara sugar 30 gm flaked almonds


  • 01
  • For almond crumble, preheat oven to 200C. Combine flour and butter in a large bowl and rub with your fingertips until fine crumbs form. Add sugar and almonds, mix to combine and set aside.
  • 02
  • Cut peaches into wedges and combine with remaining ingredients in a large bowl. Spoon into a 3 litre-capacity baking dish, top with almond crumble and bake until golden brown (35-40 minutes). Serve immediately with double cream or ice-cream.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

The best Sauternes or botrytis semillon you can get your hands on.

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