Today instead of writing something witty and mouth watering to go along with this crumble, I looked at an obsessive amount of photos of Kylie Kloss and Taylor Swift. This is how I spent a large proportion of my day.
So instead of telling you how incredibly fragrant and juicy peaches are at the moment, and how sweet and summery this pie is or how intoxicating the smell of peaches baking with sugary, buttery juices is, I’m just going to show you a picture of some peaches in a dish.
And a picture of a bubbly cooked crumble.
If this is not enough to make you want to dive in head first – I suggest you head over here to look at Taylor Swifts legs instead.
This crumble/crisp is slightly different to your normal crumbles as the topping bakes up like a crisp and spreads slightly giving it a crust rather than a crumble. It’s made in the same easy way, rubbing butter, sugar and flour together but I think the increased ratio of butter to flour ensures spreading, while the addition of oats and sliced almonds ensures a terrific bite and chew all at the same time. I forgot my lemon juice, but I highly suggest adding it, while no-one else missed it, I think it would have cut the sweetness slightly.
The topping seems like a measly amount and I was left doubting it would work, but with patience (which I do not possess) it does cover the peaches and bakes up to be the right amount. An absolute winner for a summery Sunday.
Four of us devoured this. It serves 8. And we’d just finished an enormous roast dinner of which I had 3 helpings. This says more about the crumble than the people. Honest.
- 125g (9 Tablespoons) Butter
- 85g (2/3 Cup) Plain Flour
- 60g (2/3 Cups) Oats – not instant
- 135g (2/3 Cup) Brown Sugar
- 4 Tablespoons Sliced Almonds
- 7 Medium peaches.
- 4 Tablespoons Brown Sugar
- 4 Tablespoons Caster Sugar
- 1/8 Teaspoon Cinnamon
- About three or four swipes over a grater of Whole Nutmeg
- Juice of 1/2 Lemon
- 2 Tablespoons Cornflower
- 1/8 Teaspoon Salt
- Peaches can be a bitch to peel. The peaches for this need to be semi ripe, not over ripe and not under ripe – if your peaches are either of these then peeling them will be near impossible without crushing them to death. IF your peaches are slightly under ripe, which would be the better of the two to use, then put them in boiling water for two minutes and the skins will pop right off, don’t bother trying to use over ripe peach as they’ll just turn to mush. Just stick them in a smoothie and they’ll be. If however you get your peaches at the perfect ripeness – with just a slight give when pressed, means your skin will peel of nicely, and the stone will come out easy too.
- Preheat oven 180oC/gas Mark 4/375oF
- Cut butter into cubes and in a bowl, add all the crumble ingredients. Add in the butter and rub together until a sandy mix is achieved. Leave to one side.
- Cut peach in half, twist and pull part, peel skin off and remove stone. Slice each half into three or four slices.
- In a small bowl mix sugars, flour cinnamon salt, nutmeg and cornflower in a bowl until thoroughly combined.
- Mix the peaches into the dry mix, mix in the lemon juice and toss with hands.
- Put peaches into baking dish and cover with the crumble mix. Be patient – breaking it up and redepositing it so completely covered. It looks like its not enough but persevere.
- Bake in the centre of the oven for 30-40 minutes until golden and bubbling.
- Allow to cool to room temperature or eat mouth scorchingly hot – either way eat it with thick cream or ice cream and bask in how awesome summer time eating is.