Peach & Raspberry Crumble
This dessert is the definition of an easy fix. Ultra simple, 10 ingredients, eggless and 100% delicious.
Have heaps of those juicy summer peaches lying around and no idea what to do with them anymore? Think no more. I have got just the right thing for you. Now, I LOVE peaches and I snack on them all the time at work (shhh, who said that?!) But you know, every once in a while you gotta switch it up. With peaches, the best way to really bring out their flavour is to roast them. Slice them in half, do a little sugar rub and just chuck them in the oven at a low temp. Have that with a scoop of ice cream and it is absolutely DIVINE.
OR, you could take it a step further. Let’s add some crunch to it. Boom, texture! So now you’ve got the perfect dessert. It’s THAT simple. Roasted peaches, some crunchy, some crumbly biscuit bites and cold delicious ice cream. Yum!
Sounds good? Well, let’s get to it then. Get your aprons out and let’s get baking, baby!
Recipe
Serves: 2
Ingredients
For the roasted peaches:
250g yellow peaches
1/2 tbsp brown sugar/castor sugar
1/2 vanilla bean, optional but highly recommended
For the crumble:
25g almond meal
25g shredded/desiccated coconut
50g wholewheat flour
50g brown sugar/castor sugar
50g salted butter, cold and diced
zest of 1/2 orange + 1/2 lemon
50g fresh or frozen raspberries
juice of 1/2 lemon
Method
Roast the peaches: Preheat oven to 120C (fan forced) or 140C (conventional oven).
Cut the peaches into halves, remove the seed and lay on a baking tray.
Sprinkle the sugar over the peaches and rub to coat them in sugar completely. If using a vanilla bean, scrape the seeds and disperse amongst the peaches. Add the vanilla pod to the tray. Bake for 20-30 minutes or until the peaches are soft but not mushy. Let them cool.
Discard the vanilla pod. Peel off the skins from the peaches and dice them to a rough 1cm cube. *
Make the crumble: Using a stand mixer fitted with a paddle attachment, combine all the ingredients for the crumble except the raspberries and mix until the crumble resemble fine breadcrumbs. Alternatively, you can also do this by hand.
Add a tablespoon of water to the mixture and mix until it just starts to clump together. You don’t want a dough but a rough crumbly mix.
Preheat the oven to 170C (fan-forced) or 180C (conventional oven). If using a skillet pan, put it in the oven to preheat as well.
Mix the diced peaches together with the raspberries and lemon juice. Keep aside.
In a preheated skillet pan or a small ceramic baking dish, layer the crumble and fruit mix, alternating between them. Cover the top entirely with the crumble and bake for 20-25 minutes or until the top is golden brown. Let it cool and serve with a scoop of vanilla ice cream. Bon appetite!
Notes:
*- You can prepare up to this step 1 day in advance. Remove the skins and store them in the refrigerator.
For a vegan friendly version, replace butter with coconut oil.
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