Cherry and Peach Crumble

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For nourishing comfort food and a good night’s sleep adapted from Rachel Kelly and Alice Mackintosh’s amazing recipe


  • 6 peaches, stoned and cut into small chunks
  • 200g cherries, halved and stoned OR buy frozen to save time
  • 2-3 tablespoons goji berries
  • 0.5 – 1 tablespoon of honey or maple syrup
  • Optional: 1 teaspoon of ground or freshly grated ginger
  • 1 teaspoon of mixed spice
  • For the topping
  • 200g rolled oats
  • 2 tablespoons of coconut oil or butter
  • 1-2 teaspoon ground cinnamon (to your taste)
  • 1-2 tablespoons of honey or maple syrup
  • 10 Brazil nuts OR 2 desertspoons of almonds OR pumpkin seeds


  1. Preheat the oven to 160c (fan)

  2. Process the oats in a blender so they are finer to avoid the crumble being like a granola.
    Add the brazil nuts (or seeds) to the blender and give a quick blast so these are broken up but still in small lumps.

  3. Mix the peaches, cherries and goji berries with the maple syrup and mixed spice. Scatter these across the bottom of the baking tray.

  4. For the topping mix together the oats and brazil nuts (from blender), cinnamon, honey or maple syrup, coconut oil, making sure everything is evenly distributed.

  5. Cover your fruit with the oat mixture (3-4 cm deep) and press down gently.
    Bake the crumble in the oven for about 45 minutes checking at 30 minutes and 40 minutes.
    If the crumble hasn’t browned at 45 minutes increase the temperature to 180c for 5 minutes.
    NB: I like to cook my crumbles for longer at a lower temperature. This gives the fruit longer to cook and so it becomes sweeter so we can use less honey or maple syrup and instead enjoy the sweetness of the fruit.