Peach, raspberry, and ginger crumble
Filling:
- butter for greasing
- 8 firm but ripe peaches, about 1¾ pounds in total
- 8 ounces raspberries (about 2 cups)
- 2 tablespoons lemon juice
- 2 tablespoons crème de pêche (or confectioners’ sugar)
- 2 pieces of stem ginger in syrup, drained and minced
- 1/3 cup all-purpose flour
- pinch of fine sea salt
- 3 tablespoons butter, diced
- scant ½ cup rolled oats
- ¼ cup Demerara or Turbinado sugar
- ½ teaspoon ground cinnamon
- ¼ cup slivered almonds or crushed hazelnuts
Instructions:
A little stem ginger lifts the flavors of the fruit in this crumble,
which is similar to a fruit crisp.
- Preheat the oven to 375°F. Lightly butter a wide 6-cup baking dish and set aside.
- Halve the peaches, remove the pits, and cut into wedges. Place in a large bowl and gently toss with the raspberries, lemon juice, crème de pêche, and stem ginger. Spread the fruit evenly in the prepared baking dish and set aside.
- To make the crumble topping, put the flour and salt into a bowl and add the diced butter. Rub the butter into the flour until the mixture resembles coarse bread crumbs. Stir in the oats, sugar, cinnamon, and nuts. Sprinkle the crumble evenly over the peaches and raspberries.
- Bake until the topping is golden brown and the fruit underneath is soft, 20–25 minutes. Remove from the oven and let stand for 10 minutes before serving.