Cin-ful peach crumble

  • Preparation Time15 mins
  • Cooking Time75 mins
  • Serves10
  • DifficultyMedium

For the peach filling

55g brown sugar
50g caster sugar
70g plain flour
1 tsp ground cinnamon
1/2 tsp salt
1.36kg frozen peaches, thawed
1 tsp cornflour, dissolved in 1 tbsp water
1 lemon, juiced
15g butter

For the topping

165g brown sugar
50g caster sugar
105g plain flour
60g oats
25g almonds
80g dried cranberries
1/2 tsp freshly grated nutmeg
1 tsp ground cinnamon
1/2 tsp salt
115g unsalted butter, room temperature, cut into 8 pieces
Vanilla ice cream or whipped cream, for serving
1) Preheat the oven to 220C/Gas 8. For the peach filling, in a large bowl stir together the sugars, flour, cinnamon and salt. Add the peaches and gently toss to coat.

2) Mix together the cornflour slurry and lemon juice and stir into the peaches to incorporate. Butter a 30cm by 20cm oval dish and add the peach mixture.

3) For the topping; in a medium bowl, combine the dry ingredients, add in the butter pieces and combine with the hands until crumbly.

4) Top the peaches with half the crumble topping. Place in the oven and immediately reduce the temperature to 180C/Gas 4. Bake uncovered for 30 mins, then add the remainder of the crumble topping.

5) Reduce the heat to 160C/Gas 2 and bake until golden and bubbling, another 45 mins. Remove from the oven and leave to sit for 15 mins before serving.

6) Serve with vanilla ice cream or fresh whipped cream.

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