Food Network UK

Peach crumble

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Ingredients

  • 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 Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , cut into pea sized pieces
  • 75g Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced almonds
  • Pinch of salt
  • 1 to 2 tbsp cold water
  • Special equipment: 6 (175ml) ramekins

Use imperial measurements

Method

How to make Peach crumble

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.