Peach & Cherry Crumble


2 people made this

These closely related tree fruits are good sources of beta-carotene, vitamin C, niacin and potassium. They also supply some fibre and, gram for gram, contain more potassium than a navel orange.

Janet Mitchell

Serves: 4 

  • 4 cups sliced peaches
  • 2 cups cherries (250g), stoned and halved
  • 1/2 cup white sugar
  • 3 teaspoons cornflour
  • 1 teaspoon vanilla essence
  • 1/2 teaspoon grated lemon zest
  • 1/3 cup rolled oats
  • 2 tablespoons firmly packed light brown sugar
  • 2 tablespoons plain flour
  • 1 tablespoon unsalted butter, cut up

Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Preheat the oven to 190°C. Spray a 23 cm glass pie dish with cooking spray.
  2. Combine the peaches, cherries, white sugar and cornflour in a medium saucepan and bring to the boil over a moderate heat. Remove from the heat and stir in the vanilla essence and lemon zest. Spoon into the pie dish.
  3. Combine the oats, brown sugar and flour in a medium bowl. Cut in the butter with a pastry blender or 2 knives until the mixture is crumbly. Scatter over the fruit, place the pie dish on a baking tray and bake for 20 minutes or until the filling is bubbly and the top is browned. Serve warm or at room temperature.

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Reviews (2)


Used different ingredients. I didn't have cherries so I used some mixed frozen berries which worked well. - 20 Mar 2009


This was lovely, although next time I think I would use a little less sugar for the fruit mix and a bit more of the crumble which was a little thin on top. - 20 Mar 2009

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