I decided it was high time I moved on from chocolate. Yes, it was a tough decision. But I’ve been seeing peaches all over the place and tried putting them to some good use.
Now, I love crumble for two reasons. One, it’s so buttery and yummy that I could just eat that alone. Two, it’s like eating pie, but without all the stress and fiddly pastry that goes into making one.
I wasn’t sure if a peach crumble was possible, so I hunted around a bit and came across this simple recipe. In theory, it’s exactly like making apple crumble which is the only kind I’ve ever eaten. But peaches add a bit of sour, tangy flavour which is divine 🙂
Because this is the first time I made a peach crumble, I used a small dish and made just a little bit. So I used instinct, not measurements in how much of what to use. And, I’m happy to say, it tasted perfect! I will share the original recipe here though, so be prepared for a fairly large dessert. Adjust according to your dishes, you can’t go too wrong 🙂
The crumble topping also has oats for added crunch. The next time, I’m going to try making it with wholewheat flour and more oats for a healthier dessert. And maybe throw in some toasted walnuts and almonds 🙂
Also, I was just having a little fun with the title. There isn’t actually any cream in the recipe, I just added a bit on top. Vanilla ice-cream is your best bet though!
You could even try this with apples, plums, blueberries. I plan to 🙂
What you’ll need:
For the peach filling:
8 ripe peaches
1/4 cup powdered sugar (granulated if you want more crunch. Add more if the peaches are a bit sour)
1/4 cup flour (I used barely any for the filling, you could even get away with not using it at all)
1 tsp lemon zest (I don’t have a zester, but the crumble turned out fine)
2 tsp cinnamon (I REALLY like cinnamon :))
2 tbsp lemon juice
For the crumble topping
1 cup flour
1/4 cup powdered sugar (granulated if you like more crunch)
1/4 cup brown sugar (I used more brown and less white)
1/4 tsp salt
1 tsp cinnamon
6 tbsps chilled, unsalted butter, cut into cubes
1/2 cup regular oats
What to do:
1. Peeling the peaches becomes easier if you blanch them by soaking them in boiling water for a few minutes and then dipping them in ice cold water and removing immediately.
2. Peel them, then run a knife along the natural crease in the fruit. Gently pull and the halves should come apart easily. Take out the stone and slice both halves into wedges. Repeat for all the peaches.
3. Place the wedges in a bowl, add the lemon juice, sugar, cinnamon and flour (if desired). Mix well till all the wedges are well coated and tip into your baking dish. And there’s no need to grease the dish first. Spread the wedges out a bit but not too much.
4. For the crumble, first mix the flour, sugar, cinnamon and salt.
4. Now add the butter bit by bit and rub the flour mixture and butter with your fingers. You could do this in a food processor too but I had a small quantity, so this was easier by hand. The butter MUST be cold or the mixture will clump together.
5. Rub the mixture till it resembles breadcrumbs. Overdoing this will turn it into a dough, not a crumble. Add the oats and mix gently.
6. Now tip this mixture on top of the peaches and spread around till they are completely covered.
7. Bake at 180 C for about 30 to 40 minutes. Keep watching the crumble topping. It should turn golden brown and be crunchy when you cut into it.
8. Serve warm with ice-cream or whipped cream 🙂