from Leith's Cookery School, London
8 large peaches (or nectarines) peeled and stoned
10 oz fresh raspberries
1 tablespoon soft light brown sugar
3 oz plain flour
Pinch salt
3 oz oats
5 oz butter
3 oz amaretti biscuits (crushed)
2 oz soft light brown sugar
Preheat oven to 200C/400F/Gas mark 6
Cut the peaches into chunks and place in an ovenproof dish with the raspberries. Scatter with the tablespoon of brown sugar.
Sift the flour and salt into a bowl, then add the oats. Rub in the butter and when the mixture resembles coarse breadcrumbs, stir in the second lot of sugar, as well as the crushed Amaretti.
Sprinkle this mixture over the fruit.
Bake for about 40mins or until hot and lightly browned on top. Serve with a plain natural yoghurt (greek is nice!) or vanilla ice-cream.
8 large peaches (or nectarines) peeled and stoned
10 oz fresh raspberries
1 tablespoon soft light brown sugar
3 oz plain flour
Pinch salt
3 oz oats
5 oz butter
3 oz amaretti biscuits (crushed)
2 oz soft light brown sugar
Preheat oven to 200C/400F/Gas mark 6
Cut the peaches into chunks and place in an ovenproof dish with the raspberries. Scatter with the tablespoon of brown sugar.
Sift the flour and salt into a bowl, then add the oats. Rub in the butter and when the mixture resembles coarse breadcrumbs, stir in the second lot of sugar, as well as the crushed Amaretti.
Sprinkle this mixture over the fruit.
Bake for about 40mins or until hot and lightly browned on top. Serve with a plain natural yoghurt (greek is nice!) or vanilla ice-cream.
