6 Serves
109 Mins
Preheat your oven to 190°C.
In a large mixing bowl, combine the sliced peaches, sugar, tapioca pearls, and raspberry jam until the fruit is evenly coated.
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Vitamin E
2 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
9 µg / 400 µgCalcium
100 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
120 mg / 1,250 mgPotassium
207 mg / 4,700 mgSodium
57 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
2 g / 28 gSugar
57 g / 50 gSaturated Fat
20 g / 20 gCholesterol
91 mg / 300 mgCaffeine
0 mgNet Carbs
68 gAlcohol
0 g
Transfer the fruit mixture into a 2-quart square baking dish.
In a separate medium bowl, combine the rolled oats, all-purpose flour, brown sugar, and cinnamon. Cut in the butter using a pastry blender or fork until the mixture resembles coarse crumbs.
Evenly sprinkle the crumble topping over the fruit mixture in the baking dish.
Bake in the preheated oven for 45 to 50 minutes, or until the fruit filling is bubbling and the topping is golden brown.
Remove from the oven and place on a wire rack to cool for 45 minutes to allow the filling to set. Serve warm with ice cream or whipped cream.
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