For me, one of the proudest moments that I experience every year is seeing the raspberries in my garden grow! Knowing that I have looked after them well enough that they return year after year is so lovely! As is using them to make this summer crumble that brings a winter pudding into the sunshine! You won’t be able to stop eating it!

Good Morning Lovelies, 

Summer is such a lovely time to get out into the garden. For many of us, the joys of seeing the plants and insects coming back out and blooming is enough to brighten our days. Yet, there is something that I enjoy seeing the most and that is the fruit trees providing juicy delights on them. 

In our garden, we have had a fig tree, an apple tree, a grape vine, strawberries, raspberries and beautiful rhubarb. The later two are often picked and used throughout the warmest time of the year to make desserts or to be used as a topping on yogurt or Eton messes. 

One dessert that my family can’t get enough of is a crumble. Using the rhubarb, we often make a rich delight on a Sunday. However, my mum has also taken to having them for breakfast too. 

Something we haven’t done though is use the raspberries in a crumble. So, I decided to give it a go and was really happy with the results. I wanted to share my recipe with you to hopefully make sure that those little red berries are enjoyed at their best. 

Grab your apron, it’s time to get baking with this peach and raspberry crumble creation…

Ingredients

Three Sliced Ripe Peaches

One Cup of Raspberries

Two Tablespoons of Sugar 

One Teaspoon of Lemon Juice

1/2 Cup of Plain Flour

1/4 Cup of Cubed Cold Butter

1/4 Cup of Brown Sugar

Tools

A Baking Dish

Two Mixing Bowls

A Mixing Spoon

Method

1. Start by preheating your oven to 375°F/190°C
2. Taking one mixing bowl, add in the sugar, fruit and lemon juice, tossing them all together until well mixed. Then place into the bottom of your baking dish. 
3. In another mixing bowl, add in the flour and brown sugar, mixing together. 
4. When combined, add in the butter and using your fingers, rub the ingredients together until crumbly, like fine breadcrumbs. 
5. Sprinkle the crumble over the top of the fruit, ensuring it is evenly spread. 
6. Place into the oven and bake for 25 to 30 minutes or until golden and bubbly. 
7. Once ready, remove from the oven and allow for it to cool slightly before serving. 

This crumble is such a beautiful summer pudding and can be enjoyed with cream,  custard or a rich vanilla ice cream! Forget strawberries and cream, it is all about the summer crumble this year! I hope you enjoy it lovelies! 

Joey X