Peach and Blackberry Crumble

Peach and Blackberry Crumble

Autumn is my favourite season, there’s something in the air that just makes me feel it deep in my bones. All the usual stuff like colder crips days, the changing colours, Halloween, there’s even that dreaded ‘back to school’ flutter in my tummy mixed in to all the emotion but really I think it’s the promise of what’s to come later in the year, and I shall whisper it here… yes I’m talking about Christmas!

In the meantime, this peach and blackberry crumble holds on to summer just a little bit longer, fresh and zingy with the addition of lemon zest and lemon sherbet vodka, like it’s giving me permission to let go of one season and step into the next.

For the crumble:

• 150g butter
• 100g caster sugar
• 50g Demerara sugar
• 100g porridge oats
• 150g plain flour
• 50g ground almonds
• 50g pistachios – finely chopped

For the filling: 

• 3 peaches – de-stoned and cut into rough wedges
• 100g brambles or blackberries
• 1 apple – chopped
• a dash of  lemon sherbet vodka from Connie Glaze
• 1 tablespoon honey
• the juice and finely grated zest of 1 lemon

pre-heat the oven to 170C (fan)

I’m using a 20cm round enamel dish but any oven-proof dish would work, just make sure it’s deep enough for a nice thick layer of crumble topping.

In a large bowl add all the fruit. Pour in a splash of lemon vodka (if using) then stir in the honey, juice and zest of the lemon.  Let it sit and marinade for 15 mins, then pour this into the bottom of your crumble dish.

Meanwhile, in another bowl, place all the crumble ingredients and rub together with your fingertips until it’s all combined.  You want larger lumps of butter than you would if making a pastry as this will keep it more ‘crumbly’ as a topping. Pour this topping onto the fruit and press down firmly.  Don’t worry if there are a few gaps in the corners, you want the filling to bubble through a little.

Bake for 25 mins or until the top is beginning to turn a light golden colour.

For more dessert recipes, check these out on Dom in the Kitchen.

Eat and of course, enjoy!