Peach crumble recipe
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.
Servings: 6