Peach-Raspberry Crumble

AUTHOR
Diane Archer
DIFFICULTY
very easy
RATING
3 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 1 Organic Lemon
  • 50 g Pistachio kernels
  • 100 g soft butter
  • 125 g Flour
  • 100 g Sugar
  • 1 package Vanilla sugar
  • 500 g Raspberries
  • 500 g ripe peaches
  • 3 TABLESPOONS demerara sugar

Directions

  1. 1

    For the dough, rinse lemon hot, dab dry and finely grate the peel. Squeeze the lemon. Chop the pistachios. Place in a bowl with butter, flour, sugar, vanilla sugar and lemon zest.

  2. 2

    Knead into coarse crumbles with the dough hooks of the mixer. Chill for about 30 minutes.

  3. 3

    In the meantime, preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Select the raspberries, wash if necessary and drain well. Wash, halve and stone the peaches. Cut into slices.

  4. 4

    Place the fruit in an ovenproof dish. Sprinkle with brown sugar and sprinkle with 3 tbsp. lemon juice. Sprinkle the crumbles over the top. Bake in a hot oven for about 25 minutes until golden brown. Remove from the oven and leave to cool for about 10 minutes.

  5. 5

    Serve while still warm. Whipped cream tastes good with it.

Nutrition Facts

KCAL
410 kcal
CARBS
44 g
FATS
18 g
PROTEINS
5 g