Who doesn’t remember the flavours of the 70’s and 80’s when peach Melba was always a staple on the British menu. Even so, this was not a quintessentially English dish, as it was originally developed in the late 1800’s by the French Chef Auguste Escoffier at the Savoy Hotel in London to honour the Australian Soprano Nellie Melba. History aside a real classic combination of summery flavours baked into an Autumn pudding. A fabulous way to use up a glut of these seasonal fruits. Even if you have too many freeze them and use them deeper into the winter months.
For the Oaty Crumble Topping
Halve and stone the peaches and wash the raspberries well.
Scatter the peaches, cut side up in a roasting dish and pour over the brandy or Malibu for something a little different.
Turn the fruit gently and put knobs of butter over the top.
Sprinkle over with the soft brown sugar.
Bake for about 25 minutes at 220 degrees centigrade.
If there is too much water in the pan when they are cooked sprinkle over some arrowroot to thicken the sauce and add the fresh washed raspberries.
Put these in a pie dish.
Rub the butter into the flour and when it resembles fine breadcrumbs, add to the caster sugar, ground almonds and oats.
Spread the crumble over the fruit and bake again in the oven for about 35 minutes until the juices are bubbling up around the sides and the top is nicely golden!
For the traditional, serve with some of your favourite vanilla ice cream but I prefer going the whole hog and serving with some plain clotted cream or fresh custard.
You could make these in individual ramekins instead but remember to reduce the cooking time accordingly.
Delicious doesn’t come close – just tuck in and tell me you haven’t enjoyed it.
Try using some more Autumnal pairings for this dessert like plums, apples, blackberries and or pears.