Author: Jenny Paulin
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
- *FOR THE CRUMBLE TOPPING*
- 100g flour
- 50g caster sugar
- 100g butter
- 1 tbsp light brown sugar
- Pre heat the oven to 180oC / 160oC (fan)
- Grease and line a rectangular baking tin 27 x 25cm
- Cream together the sugar and butter
- Add the eggs, the vanilla extract/essence and a spoonful of the flour and beat together for a couple of minutes
- Add the remaining flour and mix well
- Place half of the cake batter into the baking tray
- Lay the peach slices over the batter and scatter the raspberries in between some of them
- Top with the remaining batter and smooth over so all the fruit is covered
- *Make your crumble topping* by placing all the ingredients apart from the opats into a bowl and rub together to make large breadcrumbs
- Place the crumble over the top of the traybake and scatter the light brown sugar over the top
- put into the oven and cook for about 60-70 minutes until cooked all the way through
- Allow to cool inside the tin and then remove and cut into squares
- 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 http://www.mummymishaps.co.uk/2018/09/peach-melba-crumble-traybake-gbbo-cakeweek.html
3.5.3251