Peach Jungle Crumble



  • 150g plain flour
  • 125g chilled unsalted butter, cut into cubes, plus extra to grease
  • 35g demerara sugar
  • 35g caster sugar, plus extra, for the fruit
  • 900g fresh peaches or nectarines, stoned and cut into chunks 
  • Handful of porridge oats


  1. Preheat the oven to 200°C/400°F/Gas Mark 6. Combine the flour and butter in a large bowl and rub with your fingertips until the mixture resembles very coarse breadcrumbs with a few larger lumps. Stir in both sugars.
  2. Sprinkle with a little cold water and rake through with a fork until you have a lumpy, crumbly mixture. Place in the freezer for 10 minutes until ready to bake.
  3. Meanwhile, cover the fruit with a little water in a pan and sprinkle with caster sugar. Heat gently and simmer for two to three minutes. Put the softened fruit in a lightly greased, shallow baking dish.
  4. Arrange the crumble topping over the fruit and sprinkle with porridge oats. Finally, place all the CRACKER BISCUITS over the surface of the crumble – in any pattern you like.
  5. Cover with foil and bake in the oven for 20 minutes, then remove the foil and cook for 10 minutes more.