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Peach And Raspberry Hazelnut Crumble

Peach And Raspberry Hazelnut Crumble

4 ripe peaches

250g (9 oz) raspberries

Crumble Topping:

225g (8 oz) plain flour

175g (6 oz) butter

175g (6 oz) Demerara sugar

50g (1¾ oz) chopped roasted hazelnuts

There is no sugar added to the fruit as the crumble should be sweet enough – however if you wish, add 25g (1 oz) brown sugar before the topping goes on.

Serves 4-6

Method
Place the peaches and raspberries into an ovenproof dish. To make the crumble topping, put the flour into a basin and rub in the butter, then stir in the sugar and hazelnuts. (Alternatively put the flour, very cold butter and sugar into a processor and blitz, then stir in the hazelnuts). Sprinkle the mixture on top of the fruit.

2-oven AGA
Place the dish on the grid shelf on the floor of the Roasting Oven and cook for 15-20 minutes until just golden, then transfer to the Simmering Oven for about 30 minutes until the fruit is cooked.

3 and 4-oven AGA
Place the dish on the grid shelf on the floor of the Baking Oven and cook for about 35-40 minutes until the crumble is golden and the fruit is cooked. Serve warm with custard or cream.

Conventional cooking
Cook at 180°C, (350ºF) fan oven 160°C, Gas Mark 4 for 30-35 minutes until the crumble is golden and the fruit is cooked.

 

If you like this recipe, you may also like Rhubarb and Ginger Crumble 

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