Chef's Recipes

Peach, raspberry and almond crumble

Australian Gourmet Traveller recipe for peach, raspberry and almond crumble by Rodney Dunn from The Agrarian Kitchen.

By Rodney Dunn
  • 15 mins preparation
  • 40 mins cooking
  • Serves 6
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Peach, raspberry and almond crumble
The harmony created by these two fruits is beautiful and the crumble topping is one to keep handy for all kinds of fruit.


  • 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


  • 1
    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.
  • 2
    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.


Drink Suggestion: The best Sauternes or botrytis semillon you can get your hands on. Drink suggestion by Max Allen

  • undefined: Rodney Dunn