Sweet and crisp warm dessert with the taste of summer

Ingredients

• Crumb
• 375 ml (1½ cups) cake flour
• 10 ml (2 tsp) baking powder
• 1 ml (¼ tsp) salt
• 125 ml (½ cup) light brown sugar
• 190 g (¾ cup) butter, cold, cubed
• 125 ml (½ cup) milk
• Filling
• 2 x 410g cans Rhodes Quality Peach Slices in Syrup, drained
• 30 ml (2 Tbsp) sugar
• 30 ml (2 Tbsp) corn flour
• 250 ml (1 cup) fresh blueberries
• 30 ml (2 Tbsp) corn flour
• 5 ml (1 tsp) vanilla essence
• To serve: vanilla ice cream or whipped cream

Method

1. Sift the flour, baking powder and salt into a mixing bowl.
2. Stir in the sugar.
3. Rub the butter into the flour mixture until coarse.
4. Combine the milk into the flour mixture using a fork until the mixture resembles crumbs.
5. Place the Rhodes Quality Peach Slices into a bowl and add the blueberries and toss.
6. Sprinkle the sugar, corn starch and vanilla essence over the fruit and stir to mix.
7. Place the fruit on the bottom of a baking dish that has been sprayed with non-stick spray.
8. Spread the crumble topping evenly over top of the fruit mixture.
9. Bake in an oven that has been preheated to 180 ℃ for 30 minutes or until the crumble is golden brown.
10. Serve warm with ice cream or cream.