4 ripe peaches
250g (9 oz) raspberries
225g (8 oz) plain flour
175g (6 oz) butter
175g (6 oz) Demerara sugar
50g (1¾ oz) chopped roasted hazelnuts
There is no sugar added to the fruit as the crumble should be sweet enough – however if you wish, add 25g (1 oz) brown sugar before the topping goes on.
Place the peaches and raspberries into an ovenproof dish. To make the crumble topping, put the flour into a basin and rub in the butter, then stir in the sugar and hazelnuts. (Alternatively put the flour, very cold butter and sugar into a processor and blitz, then stir in the hazelnuts). Sprinkle the mixture on top of the fruit.
Place the dish on the grid shelf on the floor of the Baking Oven and cook for about 35-40 minutes until the crumble is golden and the fruit is cooked. Serve warm with custard or cream.
Cook at 180°C, (350ºF) fan oven 160°C, Gas Mark 4 for 30-35 minutes until the crumble is golden and the fruit is cooked.