- 3 ounces Cane sugar
- 3 ounces fine Whole-wheat flour
- 1 teaspoon ground Ginger root
- 2 ounces Butter (or margarine)
- 1 ripe Peach
- 9 ounces blackberries
- 1 Organic orange
- Powdered sugar
In a food processor, combine sugar (reserving aside a couple of tablespoons) with the flour, ginger and a pinch of salt.
Cut butter into small pieces and add to flour mixture. Pulse until pea-sized lumps are formed.
Wash, stone and roughly dice the peaches. Rinse blackberries in cold water. Rinse and dry orange. Zest orange peel.
Mix the fruit in a bowl with the reserved sugar and orange zest and let stand briefly.
Spoon fruit into small ovenproof ramekins.
Spread the crumble topping over fruit and bake until golden brown in a hot oven at 200° C (approximately 400° F) on the 2nd shelf from the bottom about 25 minutes. Dust with a little powdered sugar before serving.