Peach melba frangipane crumble
- Portion size: Serves 6
- Prep time 15 min. Cook time 45 min
- Difficulty: easy
Who says crumble is for the cold months? This gorgeous peach melba crumble is packed with juicy peaches and fresh raspberries. The perfect pud for summer.
- Why it’s so good: The ultimate summer fruit duo, sweet peaches and tart raspberries make a tough-to-beat crumble filling. Add a frangipane-like almond crumble topping, plus a sprinkling of cornflakes for extra crunch, and you’re onto a winner.
- Easy swaps: You could use drained tinned peaches (2 tins) and defrosted frozen raspberries if making this out of season. You won’t need to bake the peaches without the crumble top, just assemble with 2 tbsp of the syrup from the tins rather than the icing sugar and bake all together.
There’s a pud for all seasons in our complete crumble recipes collection.
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Ingredients
- 500g peaches (about 3), stones removed and cut into 1.5cm wedges
- 2 tbsp icing sugar
- 120g unsalted butter, chilled and chopped
- 130g self-raising flour
- 80g ground almonds
- 40g golden caster sugar
- 250g raspberries
- 20g flaked almonds
- 15g cornflakes
- Crème fraîche or custard to serve
Specialist kit
- 1.5-2 litre baking dish (about 15cm x 25cm)
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Method
- Heat the oven to 200°C/180°C fan/gas 6. Put the peach wedges in the baking dish, sprinkle with the icing sugar and 1 tbsp water and toss to mix. Bake for 10 minutes.
- Meanwhile, rub the butter into the flour and ground almonds in a large bowl until it resembles chunky breadcrumbs. Stir in the caster sugar and a pinch of salt.
- Stir the raspberries into the peaches, then evenly cover with the crumble mixture. Scatter the flaked almonds and cornflakes on top, then bake for 30 35 minutes until golden and bubbling.
Nutrition
- 505kcals Calories
- 27g (11g saturated) Fat
- 8.9g Protein
- 52g (35g sugars) Carbs
- 7.2g Fibre
- 0.3g Salt
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