Raspberry and Peach Crumble

An updated old recipe.
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
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.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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