Maggie Beer

Peach and Almond Crumble

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Step 1: Preheat a fan-forced oven to 180°C.

Step 2: Lightly grease a 30cm x 20cm baking dish.

Step 3: Cut the peaches in half and remove the stone, then cut each half into 4 wedges and place them into the baking tray.

Step 4: Dice the butter into small pieces and place it into a large mixing bowl with the sugar, almonds, oats, flour, and marmalade. Using your hands, mix together, rubbing the butter into the mixture until it looks like coarse breadcrumbs.

Step 5: Sprinkle crumble over the top of the peaches (it does not have to cover them completely, some fruit can be left exposed).

Step 6: Place the tray into the preheated oven and bake for 25 - 30 minutes or until lightly golden on top.

Step 7: Remove from the oven, allow to cool for 15 minutes and serve warm with thickened cream (optional).

Maggie's tip: This is also delicious served at room temperature.


  1. 600g 6 ripe peaches
  2. 100g unsalted butter chilled
  3. 1 cup roasted almonds roughly chopped
  4. 1/2 cup oats
  5. 1/2 cup plain flour
  6. 1 1/2 cup thickened cream whipped, to serve (optional)
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