Peach and Blueberry Crumble
A warmly spiced fruit base of sweet peaches and jammy blueberries, topped with a golden, egg-enriched crumble that crisps up beautifully in the oven. Serve warm with ice cream or clotted cream for one of the best autumn puddings there is.
Servings 8 servings
Calories 380kcal
Cost 5
Ingredients
- 700 g fresh peaches peeled and sliced
- 200 g fresh or frozen blueberries
- 50 g light soft brown sugar
- 3 tbsp plain flour
- 1 tsp lemon juice
- 1 tsp ground cinnamon
- 125 g plain flour
- 200 g caster sugar
- 1 tsp baking powder
- ¼ tsp fine sea salt
- ¼ tsp ground nutmeg
- 1 egg lightly beaten
- 115 g unsalted butter melted and cooled
Instructions
- Preheat your oven to 190°C fan / 210°C conventional (375°F). Lightly butter a shallow 2.5-litre baking dish.
- Toss the peaches and blueberries together. Mix the brown sugar, flour, lemon juice, and cinnamon, then sprinkle over the fruit and toss to coat. Spread into the prepared dish.
- In a separate bowl, combine the flour, caster sugar, baking powder, salt, and nutmeg. Add the beaten egg and stir with a fork to form coarse, irregular crumbs.
- Scatter the topping evenly over the fruit. Drizzle the melted, cooled butter evenly over the surface.
- Bake for 35 to 40 minutes until the topping is deep golden and the fruit is bubbling at the edges.
- Rest for 5 to 10 minutes before serving warm with vanilla ice cream or clotted cream.
Notes
Use ripe but firm peaches for the best texture. Tinned peaches in natural juice work well outside of season; drain thoroughly before using. Leftovers keep refrigerated for up to three days and reheat well in the oven. Freezes well for up to three months.