No story with this one. It’s just a nice pudding for an unseasonably chilly Sunday, designed to Jef’s requirements 🙂 Thanks to Delia for the base recipe but the messing around with the fruit and added oats are all my doing…
- 1 punnet fresh raspberries
- 1 can peach slices in syrup
- 1 pot peaches in juice
For the crumble topping:
- 8 oz (225 g) plain flour, sifted
- 4 oz (110 g) butter, at room temperature, cut into small pieces
- 3 oz (75 g) light brown soft sugar
- Handful of jumbo oats
- A couple of extra teaspoons of soft brown sugar
- First, make the topping: Sift the flour in a large mixing bowl, then add the butter and rub it into the flour lightly, using your fingertips.Then when it all looks crumbly, and the fat has been dispersed fairly evenly, add the sugar and oats and combine that well with the rest.
- Preheat the oven to 180C.
- Drain the tinned peaches, reserving the syrup.
- Puree a third of the drained, tinned peaches with a splash of syrup. In a large pyrex mixing bowl (see photos) tumble the tinned peaches, peaches from the pot and the fresh raspberries together and stir through the pureed mixture.
- Sprinkle over the crumble mixture, packing it down quite firmly. (Part of the brief for this particular crumble was that it should have a dual nature, being quite dense and stodgy while yet still being crunchy on top.)
- Sprinkle the last spoonfuls of sugar over the top, and roughen the top surface with a fork.
- Bake for 40 minutes.
- Consume with custard. Rumour has it that it may be extra-delicious consumed cold for breakfast…