Peach & Blackberry Crumble

Make the most of late season peaches with fresh blackberries in this free form crumble.

¾ cup flour
¼ cup brown sugar
1 tsp ground ginger
½ tsp cinnamon
100g butter, chilled, chopped
½ cup slivered almonds
4–6 peaches (Golden Queen are my favourite)
2 cups fresh blackberries

Mix the flour, sugar and spices in a large bowl. Use your fingertips to rub in the butter until the mixture resembles coarse crumbs. Stir in the slivered almonds.

Cut the peaches in half and remove the stone. Place in a deep baking dish along with the blackberries. Scatter over the crumble and bake at 180°C for 20–30 minutes or until the crumble is golden and the peaches are tender.

Serve with vanilla ice cream and enjoy!

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