Deliciously fresh and fruity, this dessert is beautiful served with vanilla ice cream or custard.
Ingredients
4 ripe peaches
250g (9 oz) raspberries
Crumble Topping:
225g (8 oz) plain flour
175g (6 oz) butter
175g (6 oz) Demerara sugar
50g (1¾ oz) chopped roasted hazelnuts
Serves 4-6
Method
1. Place the peaches and raspberries into an ovenproof dish. To make the crumble topping, put the flour into a basin and rub in the butter, then stir in the sugar and hazelnuts. (Alternatively put the flour, very cold butter and sugar into a processor and blitz, then stir in the hazelnuts). Sprinkle the mixture on top of the fruit.
2. Bake:
2-oven AGA: place the dish on the grid shelf on the floor of the Roasting Oven and cook for 15-20 minutes until just golden, then transfer to the Simmering Oven for about 30 minutes until the fruit is cooked.
3 and 4-oven AGA: place the dish on the grid shelf on the floor of the Baking Oven and cook for about 35-40 minutes until the crumble is golden and the fruit is cooked. Serve warm with custard or cream.
Conventional cooking: cook at 180°C, (350ºF) fan oven 160°C, Gas Mark 4 for 30-35 minutes until the crumble is golden and the fruit is cooked.