Raspberry and peach crumble
19th Aug, 2014


  • 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

Equipment required:

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.

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