Peach And Raspberry Crumble WEB 5

Peach and Raspberry Crumble

Peach and raspberry are such a wonderful combination. Replace the peaches for plumbs in Autumn and rhubarb in Spring. You can also play with the spice combination adding nutmeg or mixed spice even cardamom.

Prep Time

20 minutes

Cook Time

50 minutes

Serving size





  • 6 ripe peaches (approx. 700g. in weight)

  • 250g raspberries

  • 50g Truvía Calorie-Free Sweetener

  • 2 tsp ground cinnamon

  • 150g plain flour

  • 50g ground almonds

  • 2 tsp ground ginger

  • 125g butter or low fat spread, cold and cubed

  • 75g rolled oats

  • 50g flaked almonds


  • 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.