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Fresh peaches and cherries baked with an oat crumble topping

Peach Cherry Crumble

Fresh peaches and cherries baked with an oat crumble topping
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Makes: 4 large servings
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Ingredients
  

For the fruit

  • 6 to 7 ripe peaches
  • 15 cherries
  • Pinch of cinnamon powder
  • 1 to 2 tbsps caster sugar, depending on sweetness of fruit

For the topping

  • 1/2 cup all-purpose flour (60 gms)
  • 1/4 tsp salt if using unsalted butter
  • Pinch of cinnamon powder
  • 3 tbsps caster sugar
  • 1/4 cup cold butter (55 gms)
  • 1/4 cup rolled oats (20 gms)

Instructions

  • Preheat the oven to 180 C. Prepare the fruit by peeling (not necessary) the peaches, slicing them in half vertically and gently twisting to make it easier to remove the stone. Slice each half into roughly 1/4 inch thick pieces. Remove the stems of the cherries and slice them in half as well to remove the stone, but don't cut them further.
  • Now spread the sliced peaches and halved cherries into an 8 inch skillet or round baking dish. Add the cinnamon and sugar and stir gently to combine.
  • Make the crumble topping. In a mixing bowl, stir together the flour, sugar and cinnamon. Add the cold, cubed butter and use your fingers to rub it into the flour until all the flour is moistened and it resembles coarse breadcrumbs. Stir in the oats.
  • Scatter the crumble topping evenly over the fruit (see photos below), making some larger clumps as you go which will add to the crunch. Make sure the fruit is completely covered.
  • Bake for 45 minutes until the fruit juices are bubbling around the edges and the top is browning. You can bake for 5 to 10 minutes extra for more colour but I find it more effective to reduce the temperature to 150 C and switch to the broil setting for 2 to 3 minutes and this also adds to the crunch.
  • Let the crumble cool for about 15 minutes which gives the juices a chance to thicken and the topping to firm up. Dig in and don't forget the vanilla ice cream!
  • This crumble is best eaten when fresh as that's when the topping has the most crunch and texture. However, leftovers must be stored in the fridge for 3 to 4 days. The juices will soften the crumble but you can crisp it back a little in a warm oven at about 150 C. Happy baking!