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
- ¼ 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.
