Cook time: 
Total time: 
  • 350g ripe peaches
  • 25g raspberries
  • 200g unsalted butter
  • 200g caster sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 350g self-raising flour
  • 100g flour
  • 50g caster sugar
  • 100g butter
  • 1 tbsp light brown sugar
  1. Pre heat the oven to 180oC / 160oC (fan)
  2. Grease and line a rectangular baking tin 27 x 25cm
  3. Cream together the sugar and butter
  4. Add the eggs, the vanilla extract/essence and a spoonful of the flour and beat together for a couple of minutes
  5. Add the remaining flour and mix well
  6. Place half of the cake batter into the baking tray
  7. Lay the peach slices over the batter and scatter the raspberries in between some of them
  8. Top with the remaining batter and smooth over so all the fruit is covered
  9. *Make your crumble topping* by placing all the ingredients apart from the opats into a bowl and rub together to make large breadcrumbs
  10. Place the crumble over the top of the traybake and scatter the light brown sugar over the top
  11. put into the oven and cook for about 60-70 minutes until cooked all the way through
  12. Allow to cool inside the tin and then remove and cut into squares
  13. Serve warm or cold, alone or with custard or cream for a dessert or just with a cup of tea, if you are that way inclined!
Recipe by Mummy Mishaps at