Peach And Raspberry Hazelnut Crumble

Deliciously fresh and fruity, this dessert is beautiful served with vanilla ice cream or custard.

Peach And Raspberry Hazelnut Crumble

Ingredients

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

Serves 4-6

Method

1. 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. 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. 

AGA R5 Series 2-oven: 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.

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.

3. Serve warm with custard or cream.

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