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19 Aug, 2014

Raspberry and peach crumble

A delicious fruit combination, raspberries and peaches really are a match made in heaven. Together with the crunchiness of the nut topping, this crumble is a super summer pudding.



100g hazlenuts
100g almonds
100g pecans
1 tbsp honey
1 tsp cinnamon
100g ground almonds
100g rolled oats
Zest 1 lemon
For the filling
400g raspberries
4 peaches, remove the stone and dice
1 apple, peeled, cored and diced
½ tsp mixed spice


Serves 6-8

To make the nut crumble, place the nuts in a blender and blitz until finely chopped. Add to the mixing bowl with the honey, cinnamon, ground almonds, oats and lemon zest. Combine using your hands so that the honey is well distributed.

To make the filling, place half the raspberries, all the peach and the apple in a pan with the mixed spice and 50ml water, bring to the boil and simmer for 5 minutes. Transfer this to an oven proof dish, evenly sprinkle the rest of the raspberries on top and cover with the nut crumble. Bake in the oven for 20 minutes.