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summer

Peach & Raspberry Oat Crumble

My all time favourite summer dessert!

90 6
Peach & Raspberry Oat Crumble | DonalSkehan.com, My all time favourite summer dessert!

summer

Peach & Raspberry Oat Crumble

My all time favourite summer dessert!

Sunday, July 23, 2017
US / METRIC

1kg ripe peaches, stoned and cut in quarters

150g raspberries

150g caster sugar

1 tbsp vanilla extract

Juice of ½ lemon

1 tbsp cornflour

For the crumble topping:

150g plain flour

150g jumbo oat flakes

175g light brown Sugar

200g cold butter, cut into pieces

Vanilla Ice Cream, to serve

35oz ripe peaches, stoned and cut in quarters

5oz raspberries

5oz caster sugar

1 tbsp vanilla extract

Juice of ½ lemon

1 tbsp cornflour

For the crumble topping:

5oz plain flour

5oz jumbo oat flakes

6oz light brown Sugar

7oz cold butter, cut into pieces

Vanilla Ice Cream, to serve

Bowl

Large oven proof dish 25cm in diameter

90mins
Serves 6

Peaches tossed in a little sugar and baked in the oven until soft and caramelised are a delight just as they are but combine them with this fool-proof crumble topping and they reach levels of ambrosia.

Preheat the oven to 190°C/375°F/Gas Mark 5.
In a bowl, combine the peaches, raspberries, sugar, vanilla extract, lemon juice and cornflour until the fruit is completely coated.
Transfer to a large oven proof dish 25cm in diameter and place in the oven for 10 minutes.
While the fruit cooks, place the flour, oat flakes, brown sugar and butter in a large bowl. Using your fingertips, rub all the ingredients together until it resembles chunky breadcrumbs.
Remove the fruit from the oven and add a couple of tablespoons of water to the dish.
Add the crumble mix on top of the filling and spread over the top until everything is evenly covered leaving the edges slightly uncovered.
Bake in the oven for 30–35 minutes or until the crumble topping is golden brown and the fruit is soft and bubbling beneath.
Serve in generous portions with scoops of vanilla ice cream.
90mins
Serves 6

Ingredients
US / METRIC

1kg ripe peaches, stoned and cut in quarters

150g raspberries

150g caster sugar

1 tbsp vanilla extract

Juice of ½ lemon

1 tbsp cornflour

For the crumble topping:

150g plain flour

150g jumbo oat flakes

175g light brown Sugar

200g cold butter, cut into pieces

Vanilla Ice Cream, to serve

35oz ripe peaches, stoned and cut in quarters

5oz raspberries

5oz caster sugar

1 tbsp vanilla extract

Juice of ½ lemon

1 tbsp cornflour

For the crumble topping:

5oz plain flour

5oz jumbo oat flakes

6oz light brown Sugar

7oz cold butter, cut into pieces

Vanilla Ice Cream, to serve

You'll Need

Bowl

Large oven proof dish 25cm in diameter

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