Raspberry, peach and almond crumble

Peaches

Serves 4-6

Ingredients

• 4 ripe peaches
• 300g/12oz raspberries
• Juice of 1 lime
• 1 tbsp sugar
• 100g/4oz ground almonds
• 100g/4oz plain flour
• 75g/3oz caster sugar
• 100g/4oz butter

Method

• Peel the peaches and chop into sugar-lump size pieces. Toss peaches, raspberries and the lime juice together with 1 tbsp sugar.
• Pile the fruit into a crumble dish – mine holds 2 litres/1½ pts, is earthenware and 8cm/3in deep – and heat the oven to 375F/190C/ gas mark 5.
• Mix the ground almonds, flour and caster sugar in a bowl and cut the butter over the top. Quickly with your fingers rub the butter into the dry ingredients until crumbly.
• Spread the crumble over the fruit and bake for 35 minutes until patched with gold and the juices ooze up round the sides.
• Leave to cool for at least 10 minutes before serving.

First published in the July 2008 edition of Saga Magazine.

Lindsey Bareham's website is www.lindseybareham.com.