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Peach & Raspberry Crumble with Vanilla Bourbon Biscuit Topping

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Peach & Raspberry Crumble with Vanilla Bourbon Biscuit Topping

A simple dessert that combines juicy peaches from El Navarrico, a ripple of Agrimontana raspberry spread, and a golden crumble enriched with buttery Baker & Barista Bourbon Vanilla Biscuits, served with Norohy crème anglaise.
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Course Dessert
Cuisine British

Ingredients
  

  • 3 x El Navarrico Peaches in Syrup, drained and chopped
  • 3 tbsp Agrimontana Raspberry Spread (adjust to taste)
  • 120g Baker & Barista Vanilla Bourbon Biscuits, crushed
  • 100g Lescure Demi Sel Butter, chilled and diced
  • 2 tbsp self-raising flour

To serve

  • Norohy Crème Anglaise (link below)

Instructions
 

  • Preheat the oven to 180°C fan-forced.
  • Place the chopped peaches into a baking dish and spoon over the raspberry spread. Gently mix to combine.
  • In a bowl, combine the crushed biscuits and self-raising flour. Rub in the chilled butter with your fingertips until the mixture resembles coarse crumbs.
  • Scatter the crumble mixture evenly over the peaches. Bake for 25–30 minutes, or until the topping is golden and the fruit is bubbling around the edges.
  • Serve crumble with crème anglaise - see link bleow

Notes

Norohy Crème Anglaise recipe here
Keyword crumble, Dessert, fruit

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