Peach Cherry Crumble
Jammy fruit with crunchy crumble can never ever be a bad thing and when you add oats for more texture, cinnamon for a warming, watch-the-rain-while-you-eat kind of flavour and manage to have a delicious but still mildly sweetened dessert, it’s quite a win. And while we’re on the subject of sweetness, if you’re not adding vanilla ice cream, you’re doing it wrong. Let’s make some crumble!
Crumbles are one of the easiest things to make. They need basic ingredients, work with many different fruits, the topping comes together quickly and there’s no waiting around for it to cool because it should be eaten warm from the oven, when the crumble is at its crumbly, crunchy best and the ice cream melts down to make a soupy mess that is honestly my favourite part.
To get the topping really nice and toasted, I switch to the broil setting for a couple of minutes but know that the part that is closest to all the peach juices will always be on the softer side. Once covered and refrigerated, the topping is likely to lose most of the crunch so if you’re somehow resisting eating this the second its baked, reheat it in the oven to restore the texture a bit.
The cherries can be left out but they do add a lot of flavour and also a pretty pink hue to the whole thing! Oats are great here, they also get toasted more than the flour so they help with the texture even the next day. Make this while the season is on!
- 6 to 7 ripe peaches
- 15 cherries
- Pinch of cinnamon powder
- 1 to 2 tbsps caster sugar, depending on sweetness of fruit
- 1/2 cup all-purpose flour (60 gms)
- 1/4 tsp salt if using unsalted butter
- Pinch of cinnamon powder
- 3 tbsps caster sugar
- 1/4 cup cold butter (55 gms)
- 1/4 cup rolled oats (20 gms)