Peach crumble

  • Preparation Time25 mins
  • Cooking Time25 mins
  • Serves6
  • DifficultyEasy

For the filling

5 large ripe peaches, pitted and cut into chunks
1 lemon, zested and juiced
3 tbsp plain flour
45g brown sugar
2 tbsp granulated sugar
1/2 tsp vanilla essence
70g sultanas
Pinch of salt

For the topping

190g plain flour
45g rolled oats
85g brown sugar
110g granulated sugar
150g cold unsalted butter, cut into pea sized pieces
75g sliced almonds
Pinch of salt
1 to 2 tbsp cold water
Special equipment: 6 (175ml) ramekins
1) Preheat the oven to 180C/Gas 4. Toss the peaches in a large bowl with the zest and lemon juice. Add the rest of the filling ingredients and stir to combine. Divide the filling evenly between the ramekins.

2) For the topping, combine all the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add the water, 1 tbsp at a time, until mixture is clumpy but crumbly.

3) Top each ramekin with the topping; be sure to loosely sprinkle the topping and not pack it down – the idea is to look very crumbly and craggy.

4) Place the ramekins on a sheet tray and bake in the preheated oven for 20 to 25 minutes, or until the filling is hot and bubbly and the topping, brown and crispy.

Cook's Note: This is great served hot with vanilla ice cream.

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