Peach, raspberry and almond crumble

AT A GLANCE

  • Serves 6 people

  • 1.8 kg peaches (about 12)
  • 200 gm raspberries
  • 100 gm demerara sugar
  • 2 tsp amaretto
  • To serve: double cream or ice-cream
  •  
  • Almond crumble
  • 250 gm plain flour
  • 180 gm chilled butter, cut into 1cm pieces
  • 100 gm demerara sugar
  • 30 gm flaked almonds
01   For almond crumble, preheat oven to 200C. Combine flour and butter in a large bowl and rub with your fingertips until fine crumbs form. Add sugar and almonds, mix to combine and set aside.
02   Cut peaches into wedges and combine with remaining ingredients in a large bowl. Spoon into a 3 litre-capacity baking dish, top with almond crumble and bake until golden brown (35-40 minutes). Serve immediately with double cream or ice-cream.

Recipe:

RODNEY DUNN

Photography:

SHARYN CAIRNS

Styling:

EMMA KNOWLES

Drinking Suggestion:

THE BEST SAUTERNES OR BOTRYTIS SEMILLON YOU CAN GET YOUR HANDS ON. , suggested by MAX ALLEN

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