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Lucy Loves… Peach and Raspberry Biscuit Crumble

Categories: East Sheen,East Sheen News,News

This week, I would have much rather been sitting in the sunshine than cooking, but this delicious pud lured my back inside.

I love this warm spell, it feels like summer is really here and has done for the last couple of weeks.  This will, of course, curse the rest of the season, so apologies in advance for any ensuing downpours. Peach-raspberry-biscuit-crumble-recipe-lucyloves-east-sheen-villageMy point is, however, sunshine is not conducive to food blogging. This afternoon, for example, the sky was blue and the sun blazing and I was meant to be indoors cooking up lovely dishes for your perusal. However, I found every reason not to be anywhere near the kitchen and ended up ‘researching’ recipes in the garden with a tiny glass of rosé. This divine recipe for a Peach and Raspberry Biscuit Crumble was enough to lure me back inside and barely interrupted my Lucy Loves research time at all.
When I found this dish on the amazing Bon Appetit site, with thanks, I instantly fell in love and knew it would be my new favourite summer dessert. It’s simple, fruit based – so healthy *ish*, made in advance and assembled at the table, so pretty much yours and my new dream recipe. The peaches, or nectarines, are pan fried with some butter and brown sugar, the raspberries are crushed then the whole affair is topped with salted, buttery biscuit crumb and cream. The recipe makes tons of crumbs, so if you have any leftover, I would recommend sprinkling them on anything and everything. They would be amazing on Greek yoghurt with some lemon curd blobbed on the side. Likewise, feel free to vary the fruits, depending on what’s available. Peaches are still a bit scarce/pricey, so I used nectarines, but come the autumn, plums would be so good with this.
Less time in the kitchen, more time in the sunshine or spent sipping rosé with your friends. I am so thrilled with this recipe, if you are coming to dinner with me in the next couple of months, expect to have this for pud. Or breakfast, I can’t stop eating it now.

This recipe will feature on Lucy Loves later this week.

Peach and Raspberry Biscuit Crumble Recipe

Serves 4

You won’t need any particularly challenging equipmentPeach-raspberry-biscuit-crumble-recipe-lucyloves-foodblog

  • Crumbs
  • 130g Digestive biscuits
  • 40g plain flour
  • 50g caster sugar
  • 1/2 teaspoon salt
  • 90g butter, melted
  • Peaches
  • 4 peaches or nectarines, cut into thick wedges
  • 2 tablespoons soft brown sugar
  • 30g butter
  • 1 tablespoon lemon juice
  • RaspberriesPeach-raspberry-biscuit-crumble-recipe-lucyloves-foodblog
  • 150g fresh or frozen raspberries
  • 1 teaspoon lemon juice
  • 1 teaspoon caster sugar
  • To serve 250ml double or whipping cream, lightly whipped, or thick yoghurt if you prefer

Pre heat your oven to 160 degrees fan assisted. In your food processor add the digestive biscuits, flour, 50g caster sugar and salt and process until sand like in texture. If you don’t have a food processor crush the biscuits in a sealed bag then mix these with the other ingredients.

Pour in the melted butter and process until you have a chunky crumble like texture. Peach-raspberry-biscuit-crumble-recipe-lucyloves-foodblogSpread this out on a lined baking tray and pop in the oven for 15 to 20 minutes, giving it a stir half way through the cooking time. The cooked crumbs will be golden and just firm. Leave to cool in the tray before giving it a stir and popping into a bowl until serving time.

Take a heavy bottomed frying pan and add the 30g butter and melt over a medium heat. Take the peaches or nectarines, cut them into wedges then add to a bowl with the brown sugar and lemon juice. Stir well then tip into the pan of melted butter and cook, stirring, until the sugar has melted and the sauce/pan juices have thickened slightly, this will take around 5 or so minutes. Leave to cool a little.Peach-raspberry-biscuit-crumble-recipe-lucyloves-foodblog

For the raspberries, add them to a small bowl with a teaspoon of sugar and lemon juice then mash slightly with the back of a spoon and leave to meld for 5 minutes. Lightly whip your double cream or just leave as pouring cream.

When you are ready to serve your dessert, spoon the peaches or nectarines into 4 serving bowls. Add a generous dollop or slug of cream then spoon on the raspberries and a big heap of biscuit crumbs. Devour accordingly.

You may have left over crumbs to sprinkle onto yoghurt or other fruits, these should keep for a couple of days, in an airtight tin.



Author: Lucy Kellett