Method
1. Preheat oven to 200ºC / 180ºC Fan / Gas 6. Grease and line a baking tray around 20cm x 20cm in size with a slight edge.2. In a pan gently warm the blueberries and a couple of tablespoons of peach syrup through until the berries soften and begin to burst. Meanwhile dice the peach halves and add to the pan, then remove from the heat and leave to cool.
3. To make the shortbread combine the butter, sugar, flour and salt in a stand mixer or bowl and mix or work together with your hands until crumbly in consistency. Reserve a third of the mixture, then tip the rest into the tray and push down to flatten to form an even biscuit base. Bake in the oven for 10-15 minutes or until golden then leave to cool.
4. Spread the blueberry and peach mixture over the top of the cooled crumble, then top with the reserved crumble. Place back in the oven for 20-25 minutes or until golden on top.
Ingredients
• 150g blueberries
• 1 jar Opies Peaches with COURVOISIER® VS Cognac, syrup reserved
• 150g unsalted butter
• 100g sugar
• 200g plain flour
• 1 tsp salt
