What you’ll need
40g unsalted butter, softened
55g rolled oats (not instant oats)
55g The Healthy Baker Plain Flour
55g Sunshine Low GI Sugar
25g slivered almonds
1 teaspoon mixed spice
3 medium yellow peaches
125g raspberries (fresh or frozen)
2 teaspoon vanilla extract
Preheat oven to 170 degrees Celsius.
In a medium bowl, rub together the butter, oats, flour, Low GI Sugar, almonds and mixed spice until everything is well combined and there are no large lumps of butter.
Cut the peaches into thin slices and place into a 1.25L/5 cup capacity baking dish - one that is wider and shallower instead of narrow and deep will work better for this recipe. Cut about half of the raspberries in half and leave the remaining whole, and add to the dish.
Toss the vanilla into the peaches and raspberries, then top with the crumble topping so it evenly covers the surface.
Bake for 30 minutes, or until the topping is lightly golden brown.
Serve warm with ice cream or cream.
If there are any leftovers, cover and store in the fridge for up to 3 days.