The harmony created by these two fruits is beautiful and the crumble topping is one to keep handy for all kinds of fruit.
Peach, raspberry and almond crumble
Australian Gourmet Traveller recipe for peach, raspberry and almond crumble by Rodney Dunn from The Agrarian Kitchen.
- 15 mins preparation
- 40 mins cooking
- Serves 6
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Ingredients
- 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
Main
- 1For 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.
- 2Cut 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.
Notes
Drink Suggestion: The best Sauternes or botrytis semillon you can get your hands on. Drink suggestion by Max Allen