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Peach and Summer Fruit Crumble Pies

Yields8 ServingsTotal Time1 hr 5 mins

Delicious and easy to make, ideal for a dairy free dessert any day of the week.

Peach and Summer Fruit Crumble

PASTRY BASE:
 75 g PURE SPREAD
 175 g PLAIN FLOUR
 34 tbsp WATER
PEACH & SUMMER FRUIT FILLING:
 250 g CAN PEACHES (DRAINED AND CHOPPED INTO CHUNKS)
 250 g FROZEN SUMMER FRUIT SELECTION
CRUMBLE TOPPING:
 50 g PURE SPREAD
 75 g PLAIN FLOUR
 50 g UNREFINED LIGHT MUSCOVADO SUGAR
 50 g SHREDDED COCONUT
 SHREDDED COCONUT FOR GARNISH (OPTIONAL)
1

Preheat oven to 200°C/gas mark 6.

2

Grease a 20cm loose-based flan tin with Pure spread.

PASTRY BASE::
3

Sieve the flour into a bowl, rub in Pure spread until it resembles fine breadcrumbs.

4

Add the water and mix to a soft dough. Chill for 10 minutes.

5

Roll out the pastry on a floured board and line the flan tin.

6

Gently prick the pastry base and line with greaseproof paper, fill with baking beans or rice and place in a preheated oven.

7

After 10 minutes remove the baking beans and greaseproof paper, bake for a further 5 minutes.

FRUIT FILLING & CRUMBLE TOPPING::
8

Sieve the flour into a bowl, rub in Pure spread until it resembles breadcrumbs, stir in sugar and coconut.

9

If it seems lumpy in texture cut with a round-bladed knife. Place the fruits in the baked pie case and scatter over the crumble topping.

10

Reduce oven temperature to 180°C/gas mark 4. Bake for a further 30 minutes until golden in colour.

11

Scatter shredded coconut over the top and serve hot.

Nutrition Facts

Serving Size 8

Servings 8