© Julie
Photo by Julie O’Malley

Peach, Raspberry and Almond Crumble

Serves 6

1.8kg peaches (about 12)
200g raspberries
100g demerara sugar
2 tsp amaretto

Almond Crumble:
250g plain flour
180g chilled butter, cut into 1cm pieces
100g demerara sugar
30g flaked almonds

To Serve:
double cream or ice-cream

1. For almond crumble, preheat oven to 200C. Combine flour and butter in a large bowl and rub with your fingertips until fine crumbs form. Add sugar and almonds, mix to combine and set aside.
2. Cut peaches into wedges and combine with remaining ingredients in a large bowl. Spoon into a 3 litre-capacity baking dish, top with almond crumble and bake until golden brown (35-40 minutes). Serve immediately with double cream or ice-cream.

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