Peach crumble with an almond edge
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
Peaches release plenty of juice, so a loose topping is more useful than a thick lid. Almonds bring a crisp edge while oats give the crumble texture. Ripe fruit needs little sweetening; taste before adding the sugar.
For 4 small portions, use 500g peaches, 1 tablespoon light brown sugar and 1 tablespoon water. For topping use 60g plain flour, 40g cold butter, 30g rolled oats, 20g flaked almonds and 25g light brown sugar. Contains wheat, milk, oats and almonds.
Heat the oven to 200°C conventional/180°C fan. Wash peaches, remove stones and cut flesh into wedges. Put in a 20cm baking dish with fruit sugar and water. Rub butter into flour, then stir in oats, almonds and topping sugar. Scatter loosely over the fruit.
Bake for 30–40 minutes until fruit is soft, juice bubbles and topping is golden. Cover loosely if almonds darken early. Rest for 10 minutes before serving, allowing about 55 minutes altogether. Cool leftovers promptly, refrigerate within 2 hours and use within 48 hours; reheat once until steaming hot throughout.