Peach, Blackberry Almond Crumble

Peach, Blackberry Almond Crumble combines sweet fresh peaches with deep purple blackberries.  The delicious fruit is topped with a crisp almond crumble that is the perfect complement to the fruits of the season. 

In the Kitchen Diaries II, Nigel Slater tells us ” I am not a chef and never have been. I am a home cook who writes about food.”  He goes on to say “I’m neither slapdash or particularly pedantic in the kitchen (I haven’t much time for uptight foodies; they seem to have so little fun).  Neither am I someone who tries to dictate how something should be done and I am never happier than when a reader simply uses my recipe as an inspiration for their own.”

No matter, I’ve never failed to be inspired by Nigel’s recipes and ideas, even if, sometimes, I veer so far off recipe for them to become unrecognisable!

And so to this month’s offering which is Lamb ‘osso buco’ with parsley papardelle.  Guess what?  I didn’t have lamb steaks on the bone, I had a nice piece of Herdwick rolled shoulder, so I made this into more of a pot roast, oh and no Marsala either, so I used a tablespoon of Brandy and some lamb stock.  And, because I haven’t been feeling too well recently and couldn’t face making roasties, I just threw the potatoes in to cook with it.  So no need for pappardelle, although I may make that to eat with the leftover lamb.  I also made some fresh mint sauce which added to the deliciousness.

Dessert could have been Pear and Chocolate Oat Crumble from KDII, but I didn’t have any pears, so I concocted a Peach, Blackberry Almond Crumble instead.  As this is my recipe rather than Nigel’s, I have included it for you below.

More Crumble Recipes from Farmersgirl Kitchen 

Classic Rhubarb Crumble 

Blackberry and Apple Crumble 

Plum & Orange Oat Crumble 

If you would like to take part in Dish of the Month, then please:

• Make a Dish of the Month from ANY recipe by Nigel Slater
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• Use the Dish of the Month logo in your post
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• If you own The kitchen diaries II please do not publish the recipes on your blog without permission, they are copyright.
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Blackberry and Apple Crumble

Classic Rhubarb Crumble

Fresh Cherry Crumble Cake 

Peach Blackberry Almond Crumble

Janice Pattie

A warm fruity dessert with a sweet almond crumble.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine British

Servings 4

Calories 432 kcal

Ingredients

• 2 peaches
• 150 g blackberries
• 1 tbsp caster sugar
• 100 g plain flour
• 45 g ground almonds
• 75 g butter
• 50 g demerara sugar
• 25 g flaked almonds

Instructions

 

• 2 peaches
  Skin the peaches, by putting them in a bowl, pouring over boiling water and leaving for a couple of minutes, then removing and the skin should come off easily.
• 150 g blackberries, 1 tbsp caster sugar
  Slice the peaches and place in an ovenproof dish.  Add the brambles,  and the sugar.
• 100 g plain flour, 45 g ground almonds, 75 g butter
  Put the flour, ground almonds and butter, cut into cubes, into a bowl.  Rub the butter through the flour and almond mixture until it resembles breadcrumbs.
• 50 g demerara sugar
  Add the demerara sugar and spoon over the fruit in the ovenproof dish.
• 25 g flaked almonds
  Sprinkle the flaked almonds over the crumble mixture.
• Bake at 160C for about 40 minutes until the fruit is bubbling and the crumble has turned golden brown.
• Serve with cream, ice cream, yogurt or custard.

Nutrition

Calories: 432kcalCarbohydrates: 49gProtein: 8gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 40mgSodium: 135mgPotassium: 282mgFiber: 6gSugar: 24gVitamin A: 793IUVitamin C: 13mgCalcium: 65mgIron: 2mg

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