Peach and raspberry crumble
Jamie says: 'This cheerful pud is super-speedy to prepare and a great one for the kids to make. I’m heroing tinned and frozen fruit here, so there’s zero waste, but you could use any fresh stone fruit that’s in season'.
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Preheat the oven to gas 6, 200°C, fan 180°C. Put the peaches in a 20 x 25cm baking dish with the juice of 1 tin, then sprinkle over the raspberries.
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Cube the butter and put it in a mixing bowl with the flour. Rub together with your fingertips until it resembles breadcrumbs (or use a food processor), then add the oats, almonds and sugar.
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Sprinkle the crumble topping over the fruit, then bake for 30 mins or until golden and bubbling. Delicious served with a dollop of yogurt, custard or ice cream.
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