Peach and Raspberry Crumble

Aug 8 2008 by Alison Lowson, Perthshire Advertiser Friday

Fruit filling

4 ripe but firm peaches.

250g raspberries.

50g Fruisana fruit sugar.

Crumble mix

150g digestive biscuits, crushed finely.

150g rolled oats.

75g butter.

50g Fruisana fruit sugar.

Method

1. Wash the peaches. Cut into halves and remove the stones and then slice into thin slices. In a bowl, mix together the peach slices, raspberries and then stir in 50g of Fruisana and leave to stand.

2. Melt the butter, place in a bowl, stir in the crushed biscuits, oats and 50g of Fruisana and then mix well to ensure all blended together.

3. In the base of a soufflé or fluted pudding dish, place one third of the fruit filling and top with one third of the crumble mixture. Place remaining fruit on top and then add the remaining crumble mixture and spread evenly across the top of the fruit.

4. Bake in the oven: Electric 190°C, fan 170°C, or gas mark 5 for 30-40 minutes until the fruits are soft and the crumble lightly browned.

5. Serve with freshly made custard or whipped cream.