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Published 20/04/2026
0:40
Serves 4
Medium

Peach melba frangipane crumble

A sophisticated dessert that combines the flavours of a classic Peach Melba with the comfort of a crumble.

The addition of ground almonds to the crumble topping gives it a frangipane-like richness. Serve warm with vanilla ice cream or a dollop of thick cream.

What you'll need...

Ingredients

  • 4 ripe peaches, sliced
  • 250g raspberries
  • 100g unsalted butter, chilled
  • 100g self-raising flour
  • 80g ground almonds
  • 75g golden caster sugar
  • 1 tbsp icing sugar
  • 20g flaked almonds
  • 15g cornflakes
  • Vanilla ice cream, to serve

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Put the peach wedges in the baking dish, sprinkle with the icing sugar and 1 tbsp water and toss to mix. Bake for 10 minutes.

  2. Meanwhile, rub the butter into the flour and ground almonds in a large bowl until it resembles chunky breadcrumbs. Stir in the caster sugar and a pinch of salt.

  3. Stir the raspberries into the peaches, then evenly cover with the crumble mixture. Scatter the flaked almonds and cornflakes on top, then bake for 30-35 minutes until golden and bubbling.

  4. Serve with a scoop of vanilla ice cream.

Shop the tools you will need

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£39.00

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£26.00

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£34.00

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