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
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.
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.
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