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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

Drink Suggestion

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

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

Sexy salad recipes

recipes

Serge Danserau: Duck confit and potato terrine

Recipes from Australia's best chefs

recipes

conversion tool