top of page

Mixed Berry & Peach Crumble


This is my go to dessert when I am preparing a dinner party or have to cook for someone at short notice. People always seem to love it and the cast iron skillet in which I prepare it is usually wiped clean minutes after I place it on the table. I use a little alcohol in mine, but if you would prefer not to, just substitute orange juice.

Mixed Berry & Peach Crumble by Simon Majumdar

Mixed Berry & Peach Crumble Recipe



  • 1 Large Bag of Frozen Mixed Berries

  • 1 Carton of Fresh Blueberries

  • 4 Peaches or Nectarines (Stones Removed)

  • 1 Lemon (Juice and Zest)

  • ¼ Cup Dark Rum

  • ¼ Cup Granulated White Sugar.

  • 1 Serrano Chili (finely minced – trust me on this. It won’t make the dish hot, but it will add a real level of flavor to the final crumble that people will love.)

  • 1 Cup AP Flour

  • ½ Cup Roasted Almonds

  • ½ Cup Shelled Walnuts

  • 1 Cup Rolled Oats

  • 1 Cup Brown Sugar

  • 1 Tsp Salt

  • 1 Stick Softened Butter.



  1. Slice the stone peaches into half-moon shaped segments and place them in a dish. Sprinkle the rum (or orange juice) over them and mix in the chopped Serrano chili and allow to rest for half an hour.

  2. Place the frozen berries in a cast iron skillet or a baking dish.

  3. Add the fresh blueberries. (I find that using a combination of fresh and frozen berries gives a good texture to the finished dish)

  4. Layer the surface of the berries with circles of peaches and drizzle the contents of its soaking liquid (along with the chopped chili) over the surface.

  5. Sprinkle over the white sugar and the lemon juice & zest.

  6. Blitz the flour, brown sugar, salt, oats, half the butter and half the nuts in a blender. You don’t want a fine powder, so do this on a pulse setting.

  7. Chop the remaining nuts and add to the crumble mixture.

  8. Sprinkle the crumble mixture over the contents of the skillet. (You do not have to be too careful about this as seeing the juice from the hot fruit seeping through the crumble mixture is rather pleasing.)

  9. Dot the crumble mixture with remaining softened butter.

  10. Place the crumble in a pre-heated oven and cook at 350 degrees Fahrenheit until the surface of the crumble becomes golden brown and the juices from the fruit begins to bubble through.

  11. I like to serve this family style by placing the cast iron skillet in the middle of the table.

  12. Serve with really good vanilla ice cream.

bottom of page