I made this scrumptious peach crumble some time in the past when the final of the summer time peaches had been in season. It began as a cobbler recipe, however in the long run, as South Africans, cobblers aren’t very acquainted to us. Fruit crumbles however are. The peaches bake till tender and yielding with a touch of cinnamon, vanilla and lemon. I desire the crunchier, crumble-like topping vs the softer extra sponge-like cobbler.
I developed the recipe and made a reel for Le Creuset as they launch their new peach/pink colourway referred to as ‘Pêche‘ everywhere in the world. This recipe is ideal for all my Northern Hemisphere readers going into summer time.
The recipe will work with tinned peaches in fruit juice. Simply skip the preliminary peach bake should you do use these. Different fruits reminiscent of apples and berries may very well be used right here. My finest apple and strawberry crumble is amongst my favorite desserts of all time and is an actual crowd-pleaser.
I used massive yellow cling peaches on this recipe, however nectarines and light-fleshed peaches would work too. Make sure that they’re juicy, candy and never too ripe. You don’t need the fruit to disintegrate after baking.
Blueberries will work properly should you really feel like doing a twist. I am keen on Di’s Nectarine, blueberry & bourbon pie recipe a lot.
How one can make peach crumble
- Grease a 26cm Le Creuset Heritage Rectangular Dish casserole dish or the same measurement dish with butter.
- Slice and add the peaches, sugar, lemon, juice, cinnamon, vanilla, and cornstarch to the dish and blend properly to mix. Bake for 20 minutes (in case your peaches are very ripe, cut back this time a bit). If you’re utilizing tinned peaches, skip this baking step.
- While the peaches are baking, make the crumble topping.
- To a big bowl add the flour, caster, sugar, and baking powder and provides it an excellent combine. Add the melted butter, vanilla, and cream (or milk) and blend to mix.
- When the peaches come out of the oven after the primary bake, crumble the topping over the fruit evenly. Return the dish to the oven and bake for an extra 30 -35 minutes. If crucial loosely cowl the dish with a bit of tin foil to stop over browning.
- Serve with a great deal of vanilla ice cream.
Filling:
- 7 massive peaches washed and lower into the thinnish slices
- 56 grams/ 60ml mild brown sugar
- 45 ml freshly squeezed lemon juice
- 5 ml/1 tsp cinnamon
- 5 ml/ 1 tsp vanilla extract
- 10 ml/2 tsp corn-starch
Topping:
- 175 grams 310ml/1 ¼ cup cake or all-purpose flour
- 2.5 ml/1/2 tsp baking powder
- 100 grams just below 125ml/ ½ cup caster sugar
- 115 grams 1 stick salted butter, melted
- 10 ml/2 tsp vanilla extract
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Preheat the oven to 180C/350F.
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Grease a 23cm Le Creuset rectangular casserole dish.
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Add the sliced peaches, sugar, lemon, juice, cinnamon, vanilla, and corn starch to the dish and toss properly to mix. Bake for 20 minutes.
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While the peaches are baking, make the crumble topping.
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To a big bowl add the flour, caster, sugar, and baking powder and provides it an excellent combine. Add the melted butter, vanilla, and cream (or milk) and blend to mix.
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Whereas the peaches come out the oven after the primary bake, crumble the topping over the fruit evenly. Return the dish to the oven and bake for an extra 30 -35 minutes. If crucial loosely cowl the dish with a bit of tin foil to stop over browning.
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Serve with vanilla ice cream.
This dessert is finest eaten on the day however any leftovers will be frozen.
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