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Prep 10 mins
Cooking 30 mins
Serves 4-6
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.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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