Raspberry and Peach Crumble

Ingredients

Filling
10 to 12 large peaches
Zest of one orange
60g granulated sugar
90g demerara sugar
2-3 tablespoons of plain flour
125g raspberries

Crumble Topping
225g plain flour
225g granulated sugar
90g demerara sugar
ΒΌ teaspoon of salt
100g of porridge oats
250g cold un-salted butter
Preparation
Pre-heat oven to gas mark 4 or 180c reduce slightly for fan assisted ovens. Butter the inside of an oval baking dish (25cm x 38cm aprox) .
Place the peaches in a pan of boiling water for 30 seconds then place in cold water.
Peel off the skins and slice the peaches into thick wedges.
Place the peach wedges into a large bowl and add the orange zest, granulated sugar, demerara sugar and the flour. Mix well.
Gently mix in the raspberries, allow the mixture to sit for 5 minutes, if there is a lot of liquid add some more flour.
Pour the mixture into the baking dish and smooth the top.
For the crumble, combine the flour, granulated sugar, Demerara sugar, salt, oats and the butter which should be diced. Use an electric mixer or food processor to do this.
Mix on a low speed until the butter is pea sized and the mixture is crumbly.
Sprinkle the mix evenly on top of the fruit mix.
Bake for one hour until the top is browned and crisp and the juices are bubbly.