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summer

Peach & Raspberry Oat Crumble

A Summer crumble recipe made with two of the season's most delicious fruits.

90 6
Peach & Raspberry Oat Crumble | DonalSkehan.com, A Summer crumble recipe made with two of the season's most delicious fruits.

summer

Peach & Raspberry Oat Crumble

A Summer crumble recipe made with two of the season's most delicious fruits.

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 oats

175g light brown sugar

200g cold butter, cubed

Vanilla ice cream, to serve

2.2 lbs ripe peaches, stoned and cut in quarters

1 heaped cup raspberries

3/4 cup of caster sugar

1 tbsp vanilla extract

Juice of ½ lemon

1 tbsp cornflour

For the crumble topping:

1 cup plain flour

1 2/3 cups of jumbo oats

1 cup of light brown Sugar

1 3/4 sticks of cold butter, cubed

Vanilla Ice Cream, to serve

Bowl

Large oven proof dish (25cm/10″ in diameter)

90mins
Serves 6

Crumbles are one of the easiest desserts to make and real crowd-pleasers too. Try swapping your usual apple filling with juicy peaches and tart raspberries during the warmer months when they’re at their best.

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 oats

175g light brown sugar

200g cold butter, cubed

Vanilla ice cream, to serve

2.2 lbs ripe peaches, stoned and cut in quarters

1 heaped cup raspberries

3/4 cup of caster sugar

1 tbsp vanilla extract

Juice of ½ lemon

1 tbsp cornflour

For the crumble topping:

1 cup plain flour

1 2/3 cups of jumbo oats

1 cup of light brown Sugar

1 3/4 sticks of cold butter, cubed

Vanilla Ice Cream, to serve

You'll Need

Bowl

Large oven proof dish (25cm/10″ in diameter)

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