Raspberry and Peach Crumble



  • 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


  • 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.