Peach and Raspberry Crumble Cups

These dainty peach and raspberry crumble cups are worth baking for the scent in the kitchen alone… sweet summer in a cup!

These dainty peach and raspberry crumble cups are worth baking for the scent in the kitchen alone… sweet summer in a cup, yet perfectly warm and comforting for Winter!

Peach and Raspberry Crumble Cups

Preparation time 20 mins Baking time 20 mins Serves 4 For the crumble topping:
  • 100g plain flour
  • 30g rolled oats
  • ½ tsp baking powder
  • 50g cold butter, cubed
  • 60g Demerara sugar
For the filling:
  • 4 peaches halved and sliced into wedges
  • 200g fresh raspberries
  • 70g Vanilla sugar or caster sugar with 1 or 2 drops of vanilla extract
Method:
  1. Preheat the oven to 220°C/200°C fan/gas mark 7. In a bowl gently mix your peach slices, raspberries and sugar to combine. Divide between four heatproof cups.
  2. Put the flour and baking powder into a bowl and rub the butter in using the tips of your fingers until you have a combined texture resembling breadcrumbs, then stir in the sugar.
  3. Sprinkle the top of each cup with the crumble topping to cover the fruit and bake for 20 mins. Leave to cool for 5 mins before serving with cream or vanilla ice cream.
TIP: * If you do not have any heatproof tea cups, simply place your halved peaches in a baking tin, pile the dip left buy the stone with the raspberries and top with crumble, bake for 15 to 25 mins until cooked and golden. Transfer to delicate teacups for a similar effect.

Related recipes


More in Fruity Puddings


Click here to sign in or register!

Click here to sign in or register!