Golden Queen, or firm yellow peaches are excellent in this crumble, as are old-fashioned fragrant peaches. Use frozen raspberries if fresh are not available or swap them out for blackberries.
Ingredients
—150g (5 oz) standard flour 120g (4 oz) butter 3 Tbsp brown sugar 12 Brazil nuts, thickly sliced Finely grated zest 1 lemon 4 large firmish peaches, or nectarines 1 punnet (4 oz) raspberries 1 Tbsp lemon juice Cream, ice cream or plain unsweetened yoghurt for serving
Method
—1 Sift the flour into a bowl and add the butter. Rub butter in with your fingertips, or use a pastry blender, until well amalgamated, then mix in sugar, Brazil nuts and lemon zest.
2 Chop peaches or nectarines roughly, squirt over a little lemon juice then pile it into deep ramekins or into a china pie dish. Push it down with the hand to compact it. Spoon crumble over the top, ensuring all the fruit is covered. Gently pat it in place (don’t push hard or you will compact it). Put ramekins in a shallow oven dish or the pie dish on a baking sheet (tray) to catch any overflow of juices.
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- Chop fruit and sprinkle with lemon.
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- Press down on the fruit to get rid of air.
Pile the crumble on top of the fruit, but don’t compress.
3 Bake the crumbles in an oven preheated to 180°C (350°F) for about 30-40 minutes, draping the top loosely with tin foil once they are nicely browned. Serve hottish or at room temperature with cream, ice cream or yoghurt.
Cook’s Notes
Why do you press the air out of the fruit but keep it in the crumble? You want the fruit compacted so the dessert doesn’t sink down in the dish after cooking, but you want to keep air in the crumble to keep it light.
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