Peach, hazelnut and raisin crumble

Name: Peach, hazelnut and raisin crumble
Yield: Serve 6 people
Cuisine: British recipes
Ingredients: 2 x 415g cans peach slices in juice, drained; 170g unsalted butter, slightly softened; 170g demerara sugar, plus extra; 270g plain flour; 100g blanched hazelnuts, toasted and chopped; 100g raisins; Custard, to serve

Easy
February 2006

Easy
February 2006

Serve 6 people
Takes 15 minutes to make and 30-35 minutes to bake

Serve this peach, hazelnut and raisin crumble recipe with plenty of custard.

Nutrition: per serving

Calories: 790kcals
Fat: 38.5g (18.6g saturated)
Protein: 11.1g
Carbohydrates: 106.2g (64.1g sugar)
Salt: 0.2g

Nutrition: per serving

Calories: 790kcals
Fat: 38.5g (18.6g saturated)
Protein: 11.1g
Carbohydrates: 106.2g (64.1g sugar)
Salt: 0.2g

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Ingredients

2 x 415g cans peach slices in juice, drained
170g unsalted butter, slightly softened
170g demerara sugar, plus extra
270g plain flour
100g blanched hazelnuts, toasted and chopped
100g raisins
Custard, to serve

Method

Preheat the oven to 200°C/fan180°C/gas 6. Put the peaches in a deep 2-litre baking dish.
In a large bowl, rub the butter, demerara sugar and flour together until the mixture resembles breadcrumbs. Stir in the hazelnuts and raisins. Sprinkle the crumble over the peaches, finishing with a little extra demerara sugar. Bake for 30-35 minutes, until golden and bubbling. Divide between bowls and serve with custard.