Peach and Raspberry Crumble

Truvia

Prep Time

20 minutes

Cook Time

50 minutes

Serving size

6-8

Calories

N/A

1.
Pre heat the oven to 190°C, fan oven 170°C gas mark 5.
2.
Quarter the peaches and remove the stones. Place the peaches in a large bowl and add the raspberries. Add 1 tbsp Truvia and cinnamon and toss gently. Tip the fruit into an ovenproof dish.
3.
Tip the remaining Truvia, flour, ground almonds and ground ginger into a new mixing bowl add the butter. Rub the butter into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy. Add the oats and flakes almonds and mix gently. All this could also be done in a food processor.
4.
Scatter the crumble topping over the fruit, keeping any clumps. Bake for 40-50 minutes or until the fruit is saucy and topping crisp and golden. Serve with crème fraiche.

Peach and Raspberry Crumble

Prep Time: 20 minutes
Cook Time: 50 minutes
Serving size: 6-8

1.
Pre heat the oven to 190°C, fan oven 170°C gas mark 5.
2.
Quarter the peaches and remove the stones. Place the peaches in a large bowl and add the raspberries. Add 1 tbsp Truvia and cinnamon and toss gently. Tip the fruit into an ovenproof dish.
3.
Tip the remaining Truvia, flour, ground almonds and ground ginger into a new mixing bowl add the butter. Rub the butter into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy. Add the oats and flakes almonds and mix gently. All this could also be done in a food processor.
4.
Scatter the crumble topping over the fruit, keeping any clumps. Bake for 40-50 minutes or until the fruit is saucy and topping crisp and golden. Serve with crème fraiche.

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