Ingredients
For the filling:
2 Pink Lady apples (or another sweet Apple)
2 white peaches diced
100g blueberries
150g raspberries
25g butter
4 tbsp brown sugar
2 white peaches diced
100g blueberries
150g raspberries
25g butter
4 tbsp brown sugar
For the topping:
150g plain flour
25g oats
75g butter, cubed
4 tbsp brown sugar
25g oats
75g butter, cubed
4 tbsp brown sugar
Method
- Preheat the oven to 180C Fan.
- To make the filling, melt the butter in a saucepan. Add the apple and peaches and saute for 3 minutes. Add the sugar. Remove from the heat. Add the berries. Spoon into an ovenproof dish.
- Mix all of the crumble topping ingredients together in a bowl. Rub in the butter until the mixture looks like coarse breadcrumbs. Scatter over the fruit.
- Bake for 25 to 30 minutes until bubbling and golden on top.
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