Use either fresh or frozen peaches for this recipe. Tinned peaches are not recommended, as they are already quite soft.
1 person made this
8 peaches, or 2 (500g) bags frozen peach slices
250g blueberries, fresh or frozen
4 tablespoons cornflour
2 tablespoons caster sugar
For the crumble
120g plain flour
2 teaspoons baking powder
25g caster sugar
25g light brown soft sugar
1 level tablespoon cinnamon
120g chilled butter, cubed
Method Prep:15min › Cook:45min › Ready in:1hr
Preheat your oven to 180 C / Gas 4. Peel peaches, cut in half and remove stones. Cut into large pieces and put in a bowl with the blueberries. Add cornflour and sugar and stir to combine. Tip into an ovenproof dish.
For the topping, mix flour, baking powder, sugars and cinnamon. Add butter and rub everything between your fingertips till you get a crumbly consistency.
Distribute the topping over the fruit and bake till the top is golden, about 45 minutes. Serve lukewarm or at room temperature.