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Blackberry, Peach and Apricot Crumble

Blackberry, Peach and Apricot Crumble


A lovely seasonal fruit crumble with fresh apricots, peaches and blackberries, topped with roasted almonds. Serve slightly warm with whipped cream or vanilla ice cream for a great summer treat.

Blackberry, Peach and Apricot Crumble Recipe

INGREDIENTS:

  • 6 medium sized apricots
  • 2 peaches
  • 14 oz (400 gm) blackberries (can be frozen - allow to thaw)
  • grated zest of half a lemon
  • juice of one lemon
  • 2/3 cup (150 gm - 5½ oz) white sugar
  • additional 4 tbsp (60 ml) white sugar
  • 1+1/3 cups (150 gm - 5½ oz) all purpose flour
  • 3/4 cup (150 gm - 5½ oz) ground almonds
  • 3/4 cup (175 gm - 6 oz) butter
  • 1/2 cup (40 gm - 1½ oz) slivered almonds

    • METHOD:

    Preheat oven to 350°F or 180°C.

    Cut the apricots and peaches in half and remove the stones.

    Cut apricots into quarters and the peaches into slices.

    Arrange the fruit in an oven-proof baking dish (approx 7½" x 11")(19 x 28 cm).

    Sprinkle the 4 tablespoons of sugar over the fruit, followed by the grated lemon zest.

    Add the lemon juice.

    In a large bowl, stir together the flour, ground almonds and 2/3 cup sugar.

    Use a pastry cutter to cut in the butter until the mixture resembles breadcrumbs.

    Spread the crumble roughly over the fruit and scatter the slivered almonds on top of the crumble.

    Bake for at least 40 minutes until the crumble topping is golden and the fruit is tender.

     


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