red wine and sugar in a pan and simmer for 4-5 minutes, until the liquid is slightly reduced. Pour the peach mixture into an ovenproof dish and top with the crumble mixture. Bake in the oven for 8 ...

You can use either tinned peaches in natural juice or ripe fresh fruit when it's in season to make this peach and blackberry crumble. Heat the oven to 200C, 180C fan, 400F, gas 6. To make the topping, ...

golden caster sugar 3 large, free-range eggs 185g (6½oz) self-raising flour 1tsp baking powder FOR THE CRUMBLE 100g (4oz) plain flour 75g (3oz) golden caster sugar 75g (3oz) blanched whole almonds, ...