Peach crumble
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Peach crumble
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A delicious peach crumble (cobbler) recipe with a hint of cinnamon, vanilla and lemon.
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Ingredients
Filling:
- 7 large peaches washed and cut into the thinnish slices
- 56 grams/ 60ml light 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 under 125ml/ ½ cup caster sugar
- 115 grams 1 stick salted butter, melted
- 10 ml /2 tsp vanilla extract
- 2 Tbsp cream or milk
Instructions
- Preheat the oven to 180C/350F.
- Grease a 23cm Le Creuset rectangular casserole dish.
- Add the sliced peaches, sugar, lemon, juice, cinnamon, vanilla, and corn starch to the dish and toss well to combine. Bake for 20 minutes.
- Whilst the peaches are baking, make the crumble topping.
- To a large bowl add the flour, caster, sugar, and baking powder and give it a good mix. Add the melted butter, vanilla, and cream (or milk) and mix to combine.
- While the peaches come out the oven after the first bake, crumble the topping over the fruit evenly. Return the dish to the oven and bake for a further 30 -35 minutes. If necessary loosely cover the dish with a piece of tin foil to prevent over browning.
- Serve with vanilla ice cream.
Notes
- The crumble topping can be made in advance, as well as the dessert up until the final baking stage (with the topping).
- This dessert is best eaten on the day but any leftovers can be frozen.
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