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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

Method

  • 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
  • 15 min preparation
  • 40 min cooking
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At A Glance

  • Serves 6 people
  • 15 min preparation
  • 40 min cooking

Drink Suggestion

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

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