I don’t know about you, but when I go food shopping, I tend to buy tons of fruit because it’s so colourful and appetising I can’t resist (also it’s good for you so why resist anyway?) Then I end up with more fruit than we can eat and I have to make an emergency fruit salad before it goes bad. Thank God, in the summer in the UK, we also have Pimms to use fruit… 😉
Last time we went shopping I bought a crate of peaches, they were so soft and fragrant, there was just no way I could have walked past without picking them up and put them in my trolley. I normally buy nectarines rather than peaches because chipmuncher has this weird silly thing where he cannot stand the furry skin of peaches, ah ah, but this time the amazing smell meant I had no choice really: it had to be peaches, nothing else.
And, of course and unsurprisingly, I ended with 6 peaches that needed using quickly because they were going over-ripe. And that’s when I saw this post by So Hungry I Could Blog. Now, it’s pretty strange that I got excited by the idea of making crumble because I personally don’t like it. I love the fruit filling, but not really the ‘crumble’ texture… Shameful. But, hey, at least it doesn’t stop me from making it for others who do enjoy it! That was all the inspiration I needed: the very same night, I went home and made a lush peach and cinnamon crumble.
I wish I could describe the smell in the house when it was in the oven. It was something like: a buttery Christmas biscuit running through orchards with a necklace of orange flowers at dawn. I know, it doesn’t make any sense, just picture the image and smell the idea.
Beware, the below quantities are for a rather small crumble (max. 4 servings).
Pre-heat the oven to 250C.
For the crumble:
- 60 grams of flour
- 1/2 tsp of baking powder
- a pinch of salt
- 45 grams of cold butter, cut into small cubes
- 1.5 tbsp of brown sugar
- 1.5 tbsp of caster sugar
Place the flour, baking powder and salt in a bowl, add the cubes of butter and rub it gently into the flour using the tip of your fingers only, until your mix is crumbly. Stir in the sugars and leave to rest in the fridge for 10 minutes.
For the filling:
- 6 peaches, peeled and sliced
- the juice of half a lemon
- 15 grams of flour
- 65 grams of brown sugar
- a pinch of salt
- 1 tsp of cinnamon
- 1 pinch of ground nutmeg
In a bowl, place the peaches and lemon juice and toss. Add the dry ingredients and combine well. Pour the filling into a pie dish and dot with small bits of butter.
Cover with the crumble mixture and bake for 30 minutes, or when the filling is bubbling through the crumble and the top is of a golden colour. Leave to rest for at least 15 minutes before eating (with cream, a scoop of ice-cream, or Greek yoghurt).