Easy Peach and Raspberry Crumble


Peach and Raspberry Crumble

I have seriously missed baking over the last month or so. Yup, I made this over a month ago and have had it sitting in my drafts just waiting to go live so though this weekend would be a nice little time to publish it! I love crumble. It's the best comfort food, better than cake or cookies or anything in my opinion. There's nothing more heartwarming than crumble, but as it's Spring coming up I thought it would be nice to opt for a more Spring-like (great Helen, very eloquent) version of a traditionally Autumn-Winter crumble.

I've made crumble before in the past (recipe here), so we have a very lovely blend of peach and raspberry with just enough cinnamon and nutmeg to give it that comforting crumble taste. I've always loved the combination of peach and raspberry (ever had those Soothers in that combo? Divine). It's honestly so delicious and even better served with extra thick cream plus the fruit has to be one of your five a day, right? Right.




8-9 ripe peaches
250g raspberries (you can add more if you like)
120g golden caster sugar
2-3 tsp cinnamon (depending on preference)
170g unsalted butter
70g desiccated coconut
140g plain flour
1-2tsp vanilla (depending on preference)
A decent grating of nutmeg (it's good, trust me)

Serve with:

Cream, custard or ice cream



Step 1 | Preheat oven to 180 degrees (160 fan). Chop the peaches into chunks and remove the stones. Give them a good bash so they're a bit softer. Tip them into a big bowl, add the raspberries, 20g of the sugar and 2tsp of cinnamon. Chop 30g of the butter into the bowl, then mix. Tip everything into an ovenproof dish.

Step 2 | For the crumble topping: melt the remaining butter. In a bowl, add the remaining 100g of sugar and 1/2tsp cinnamon. Add the coconut (keep a few tbsp back) and the nutmeg. Mix. Add the vanilla to the melted butter, then add to the dry ingredients, rubbing the crumbs together with your fingers. Sprinkle the topping over the fruit, then scatter on some of that reserved coconut.

Step 3 | Bake for 35-40 minutes until the fruit breaks down a bit and the top is lightly golden, then remove from the oven. Try not to eat it all at once... I think it lasted me like two days...


And you're done! It's a relatively easy recipe to do and you could include pretty much any combination of fruit you would like. I've previous made an Easy Winter Apple, Blackberry and Blueberry Crumble but you could do apple and raspberry, peach and almond, cherry, apricot, plum, add in ginger... There's a lot of options!

Do let me know if you make this or any of my other bakes!