Jamie says: «This cheerful pud is super-speedy to prepare and a great one for the kids to make. I’m heroing tinned and frozen fruit here, so there’s zero waste, but you could use any fresh stone fruit that’s in season».
Ingredients
2 x 410g tins of peach slices in juice
200g frozen or fresh raspberries
50g unsalted butter, softened
50g plain flour
50g porridge oats
50g flaked almonds
50g sugar (any will do)
Directions
Preheat the oven to gas 6, 200°C, fan 180°C. Put the peaches in a 20 x 25cm baking dish with the juice of 1 tin, then sprinkle over the raspberries.
Cube the butter and put it in a mixing bowl with the flour. Rub together with your fingertips until it resembles breadcrumbs (or use a food processor), then add the oats, almonds and sugar.
Sprinkle the crumble topping over the fruit, then bake for 30 mins or until golden and bubbling. Delicious served with a dollop of yogurt, custard or ice cream.
