Ingredients4 Ripe peaches
6 Ripe apricots
3 Tablespoons Wild Rose Vinegar
70g Cold butter
MethodPreheat oven to 170°C.
Cut the peaches and apricots into bite size pieces, place in an oven tray, drizzle with rose vinegar and a light sprinkling of salt.
Separately, mix the flour and sugar in a bowl. Cut the cold butter into a small dice and add it to the bowl. Use your hands to squeeze the three ingredients together. You don’t want a uniform dough but more of a loose crumbly dough.
Loosely, but evenly, sprinkle the crumble dough to cover all the fruit in your oven tray. Season the top of the crumble with a light sprinkle of salt and place in the oven for 20-25 minutes.
Serve with crème fraiche, Chantilly cream, or vanilla ice cream.