Peach And Raspberry Crumble WEB 5

Peach and Raspberry Crumble made with Truvia Low-Kilojoule Spoonable Jar Sweetener

Peaches and Raspberries are such a wonderful combination! Replace the peaches for plumbs in Autumn and Cranberries in Spring.

Prep Time

20 minutes

Cook Time

50 minutes

Serving size





  • 6 Ripe peaches (approx. 700g)

  • 250g Raspberries

  • 50g Truvia Low-Kilojoule Spoonable Jar Sweetener

  • 2 tsp Ground cinnamon

  • 150g Plain flour

  • 50g Ground almonds

  • 2 tsp Ground ginger

  • 125g butter or low fat spread, cold and cubed

  • 75g rolled oats

  • 50g flaked almonds


  • 1.

    Pre heat the oven to 190°C

  • 2.

    Quarter the peaches and remove the stones.

    Place the peaches in a large bowl and add the raspberries.

    Add 1 tbsp Truvia Low-Kilojoule Spoonable Jar Sweetener and cinnamon and toss gently.

    Tip the fruit into an ovenproof dish.

  • 3.

    Tip the remaining Truvia Low-Kilojoule Spoonable Jar Sweetener, flour, ground almonds and ground ginger into a new mixing bowl add the butter.

    Rub the butter into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy. Add the oats and flakes almonds and mix gently. All this could also be done in a food processor.

  • 4.

    Scatter the crumble topping over the fruit, keeping any clumps.

    Bake for 40-50 minutes or until the fruit is saucy and topping crisp and golden.