Peach-Raspberry Crumble

Ingredients

• 60 g Honey (4 tbsp)
• 15 g Butter (1 tbsp)
• 50 g chopped almonds (5 tbsp)
• 30 g chopped hazelnuts (2 tbsp)
• 15 g rolled oats (2 tbsp)
• 4 peaches
• 300 g raspberries
• 3 tbsp Lemon juice
• 1 packet vanilla sugar

Instructions

1. 1.

   Heat honey and butter in a saucepan over low heat, simmering gently for about 5 minutes.

2. 2.

   Toast almonds and nuts in a skillet over medium heat for 4–5 minutes. Mix with oats and honey, spread thinly on parchment paper and let set.

3. 3.

   Wash peaches, pat dry, halve, pit, and cut into bite‑sized pieces.

4. 4.

   Heat raspberries with lemon juice in a saucepan, add vanilla sugar, puree, then strain through a sieve.

5. 5.

   Combine raspberries with peaches, fill four glasses. Roughly break the honey‑nut layer and sprinkle over the fruit.

6. 6.