Peach and Blackberry Crumble

Brr, it definitely feels like Autumn is on the way. The evenings are getting cooler and darker, the bathtub is populated with giant spiders, and the summer dresses are disappearing in favour of big woolly jumpers and novelty socks. I just want to cuddle up with a pillow and watch girly films, with a big spoonful of hot crumble at the ready.

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Interestingly, crumble is one English pud that’s really taken off round the globe. My French patisserie books all feature le crumble in gussied-up versions featuring pineapples, grapes, ground almonds, and a seriously heartstopping volume of butter.

With the sky overhead charcoally grey, heavy with rain, and the dim light filtering through the windows, I cut a glut of summer bounty. Juicily ripe peaches, tiny tart blackberries, a sprinkling of brown sugar. Then with the scatter of the topping, and this crumble, in all its simplicity was ready to be baked.

The rain paused, just as we tucked into the crumble. It was still hot, vivid deep purple-red juice bubbling up from its golden crust. There was pouring cream to drizzle on top too.

A simple, very seasonal, and delicious delight.

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Peach and Blackberry Crumble

Adapted from Nigel Slater on BBC Food

  • 1kg fruit
  • sprinkling of sugar
  • 100g plain flour
  • 75g butter
  • 50g rolled oats
  • 100g brown sugar

Preheat the oven to 200˚C.

Core and slice the peaches. Toss in a little sugar if they aren’t very sweet, and pop into a shallow ceramic dish with the blackberries.

Rub the flour and butter together until it resembles coarse breadcrumbs. Stir in the oats and brown sugar, and sprinkle over the cooked aples. Bake in the oven for 30 minutes until crisp and golden-brown on top.

Serve with lashings of custard, or pouring cream.

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