Raspberry and Peach Crumble

An updated old recipe.
Ingredients
750 g tin of peaches, drained
125 g frozen raspberries, or freshly picked in season
2 Tbsp maple syrup
2 tsp cornflour
1 1/2 cups of almond meal
1 tsp vanilla essence
40 g melted vegan margarine
Method
Heat the oven to 180C, 350 F, Gas Mk 4.
Take a large baking dish and lightly grease it.
Place the peaches on the bottom. Add the fresh or frozen raspberries, saving a few for decoration.
Mix together the cornflour and maple syrup. Mix in the almond meal, vanilla essence and margarine. It should take on a breadcrumb consistency. Place on top of the dish.
Bake in the oven for 25-30 minutes until golden brown.
This will serve 8 people. It keeps well in the refrigerator for 3 days.
Serve with granita or coconut cream and sprinkle over the reserved raspberries to decorate.

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