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Peach and raspberry crumble recipe

Peach and raspberry crumble recipe

30 ratings

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'. See method

  • Serves 6
  • 10 mins to prepare and 30 mins to cook
  • 260 calories / serving
  • Healthy
  • Vegetarian


  • 2 x 410g tins of peach slices in juice
  • 200g frozen or fresh raspberries
  • 50g unsalted butter, softened
  • 50g plain flour
  • 50g porridge oats
  • 50g flaked almonds
  • 50g sugar (any will do)

Each serving contains

  • Energy

  • Fat

    13g 18%
  • Saturates

    5g 25%
  • Sugars

    19g 21%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 35.3g Protein 4.4g Fibre 4.1g


Jamie Oliver March 2022

  1. 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.

  2. 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.

  3. 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.

See more Jamie Oliver recipes

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