Peach crumble

Peach crumble is one of the easiest summer recipes to prepare. Delicious crumble topping tops up baked peaches mixed with cinnamon which creates perfect summer harmony in a bowl. Don’t forget to add vanilla ice cream and you’ve got proper summer treat not only for adults but also for kids.

Crumble was invented sometime in 1940s as an alternative to traditional pie. Because of the war, it was harder to get the ingredients for pastry (flour and butter), so instead people made a little 'crumble' from fat and flour and just sprinkled it on top of the stewed fruit.

 

This dessert can be stored for five days, covered or in air taught container while the crumble won’t stay as crunchy as time goes on.

Ingredients

1kg peaches

75g caster sugar

2 tablespoons of lemon juice

1 and half teaspoon vanilla extract

1 teaspoon cinnamon

¼ teaspoon salt

Ingredients for Crumble

180g all-purpose flour

100g light brown sugar

100g caster sugar

1 teaspoon cinnamon

115g salted butter (if you don´t have salted butter, use 115 g regular butter and ½ teaspoon salt) 

Directions

Preheat oven to 190 degrees.

1. Wash, dry and cut peaches.

2. Put peaches in oven proof dish and add 2 tablespoons of lemon juice and 1 and half teaspoon vanilla extract. Mix well.

3. Add 75g caster sugar, 1 teaspoon cinnamon, ¼ teaspoon salt - mix well.

4. In a separate bowl combine: 180g all-purpose flour, 100g light brown sugar and 100g caster sugar.

5. Add 115g melted butter and stir until the mixture is crumbled (the butter should not be hot, lukewarm).

6. Sprinkle the topping over the peach mixture. Bake until golden brown – about 40 minutes.

Serve with vanilla ice cream.