UK · Sweet Dishes

Peach Crumble

55 min6 servings340 kcal

Juicy peaches under a rough, buttery oat-and-nut topping that shatters when you push a spoon through it.

Peach Crumble

Ingredients

  • ripe but firm peaches, about 6–8 medium900 g
  • caster sugar50 g
  • cornstarch1 tbsp
  • lemon juice, freshly squeezed1 tbsp
  • ground cinnamon1 tsp
  • all-purpose flour150 g
  • rolled oats50 g
  • light brown sugar100 g
  • cold unsalted butter, cut into 1 cm cubes100 g
  • ground almonds or roughly chopped walnuts50 g

Method

  1. 1Preheat the oven to 180°C. Halve and pit the peaches. Cut each half into 3–4 wedges. Toss with caster sugar, cornstarch, lemon juice, and cinnamon. The cornstarch absorbs juice and turns it into a glossy sauce. Tip into a 23×30 cm baking dish.
  2. 2Make the crumble. Combine flour, rolled oats, brown sugar, and nuts. Add cold butter cubes. Rub in with fingertips until it resembles rough breadcrumbs with pea-sized lumps. About 2 minutes.
  3. 3Scatter the crumble loosely over the peaches. Don't press down. For extra crunch, chill 15 minutes before baking.
  4. 4Bake 35–40 minutes until deep golden brown and filling bubbles at the edges. If topping browns before filling bubbles, cover with foil and give 10 more minutes.
  5. 5Rest at least 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream.