The abundance of Summer fruits is one of my favourite things about the season – we are simply spoilt for choice with beautiful berries and sumptuous stone fruits. Peach and raspberry are delicious partners and are especially good here, baked into a light, soft vanilla cake and with a contrasting crunch from the cinnamon crumble topping. I used tinned peaches as I had no fresh ones to hand; I’m sure it would be even lovelier with fresh fruit though – and if you do use tinned, be sure to rinse the syrup off them and dry the fruit thoroughly. This simple yet tasty recipe is from GoodFood’s 101 Teatime Treats. To make it, you will need:
116g self-raising flour
20g demerara sugar
1 1/2 tsp ground cinnamon
116g caster sugar
1 1/2 tsp vanilla extract
2 peaches, stoned and sliced
133g frozen raspberries.
(Note: I two-thirded the recipe to make a smaller buckle!)
1) Preheat the oven to 180C/ Fan 160C/ Gas 4. Grease and line a square tin (I used the square pyrex I make my traybakes in). For the crumble mix, put 20g of flour and 16g of butter in a bowl along with the demerara sugar and cinnamon.
Lightly rub the ingredients between your fingers until they resemble breadcrumbs.
2) Tip the remaining flour and butter and the caster sugar, eggs and vanilla extract into a large mixing bowl or the bowl of your stand mixer.
Beat the ingredients together until well combined.
Lightly fold in half the peaches and raspberries, then pour the mixture into the prepared tin.
3) Scatter over the remaining fruit, then sprinkle with the crumble mix.
Bake for 45 – 50 minutes or until light golden brown on the top. Cool for 10 minutes then remove from the tin.
Cut into squares and serve warm with cream or ice cream as a summery dessert, or cold at tea time as a wee treat.
What are you baking this weekend?
Beautiful peonies from my parents’ garden – another seasonal favourite of mine!