Peach and Blackberry Crumble Recipe

Ingredients

2 x 400g canned peach halves in natural juice

200g (7oz) blackberries (fresh or frozen)

FOR THE CRUMBLE

75g (3oz) light muscovado sugar

50g (2oz) blanched almonds, finely chopped

2tbsp rolled oats

1tsp baking powder

2tsp ground ginger

65g (2½oz) butter

75g (3oz) plain flour

YOU WILL NEED

A medium baking dish, buttered.

Method

1. Heat the oven to 200C, 180C fan, 400F, gas 6. To make the topping, mix together the sugar, almonds, oats, baking powder and ginger. Crumble the butter into the flour to make pea-sized pieces, then mix everything together.

2. Drain the peaches and cut into large chunks. Place in the dish, top with the blackberries then spoon over the topping. Bake for about 30 minutes or until the topping is golden brown and the fruit is bubbling at the edges.