Peaches and raspberries must be in season somewhere cos the supermarkets in Singapore are carrying them. Lots of them!
Hence I made a simple dessert with these in-season fruits when the JC ladies came over the other night.
You just can’t go wrong with crumble. I mean, it must be the simplest dessert to whip up from scratch. If you don’t have raspberries or peaches, you can use any other fruit! Or even canned fruit! But of course, fresh fruits taste the BEST.
You can also make this dessert ahead and keep it refrigerated. Pop it in the oven when you’re ready! And this dessert is one of those that I don’t need to refer to a recipe and measure out ingredients to the T. Anyone REALLY CAN do it! =)
But if you really need a recipe to follow, here it is:
Raspberry Peach Crumble
(makes 4 individual ramekins)
1 punnet of fresh raspberries (more if you like your crumble on the tart side)
2 tablespoons sugar
2 large ripe peaches (you can used canned pitted peaches as well)
100g all-purpose flour
50g brown sugar
60g butter (plus extra for brushing ramekins)
Preheat oven to 200 degrees C. Brush ramekins with butter.
Sprinkle the 2 tablespoons of sugar over raspberries and let sit for about an hour. This releases the juices from the raspberries. (Tip: Don’t wear white when attempting this recipe!)
Skin and pit the peaches and cut into bite-sized chunks/slices. Place at bottom of ramekins.
Mix the flour and sugar, and cut butter into small pieces into the flour mixture.
Rub butter and flour mixture with fingertips until mixture resembles crumbs. (Tip: If the crumble feels too wet, add more flour / too dry, add more butter).
Place raspberries and released juices over the peaches in the ramekins. Cover generously with the crumble.
Bake for 15-20 mins or until crumble is golden brown. Raspberry juices should ooze down your ramekins when its done! (Tip: Place ramekins on a pan before placing in oven.)
Serve with your favourite ice cream. I had chocolate caramel as I was out of good ol’ vanilla.