Ingredients

• 250g (9oz) self-raising flour
• 5ml (1 tsp) ground cinnamon
• 175g (6oz) butter, cubed
• 115g (4oz) caster sugar
• 75g (3oz) ground almonds
• 1 egg
• 4 fresh peaches, halved, stoned and sliced
• 175g (6oz) fresh cherries, stoned, or fresh raspberries
• 10ml (2 tsp) cornflour

Tools

• K-beater

Method

1. Preheat the oven to 200°C/400°F/Gas 6. Grease a 23cm (9 inch) spring-form cake tin. Place the flour, cinnamon and butter in the Kenwood bowl. Using the K-beater on minimum speed mix together until the mixture starts to stick together.
2. Add the caster sugar and ground almonds and mix to a coarse, crumbly texture. Do not over-mix.
3. Weigh 175g (6oz) of the mixture and set aside. Add the egg to the remainder and using the K-beater mix to a dough.
4. Transfer to the prepared tin and using a metal spoon press over the base and about 2.5cm (1 inch) up the sides of the tin.
5. Toss the peaches and cherries or raspberries with the cornflour and place in the tin.
6. Sprinkle over the reserved crumble mixture and bake for 35-40 minutes, or until golden. Leave to cool for 30 minutes then remove from the tin and place on a wire rack to cool completely.

Home  >  Recipes