Recipe by Sara Gibbings
Crumbles are a wonderful desert. Easy and economical, they work with both summer and winter fruit; you can eat them hot or cold, with ice cream, greek yogurt or even whipped cream.
My all time favourites are rhubarb crumble with custard on a chilly Christmas evening, snuggled up by the fire, and a light summery peach crumble, eaten straight from the fridge, preferably on a terrace, with a large glass of iced tea or ice cold sparking water with lemon.
Preparation time: 20 minutes
Cooking time: 35 minutes
Makes 1 large crumble or 2 small crumbles. For the Filling
6 large peaches, washed and cut into bit sized chunks (some people peel them, I am too lazy!)
3 teaspoons of margarine or unsalted butter
2 tablespoons of brown sugar
1 tablespoon of white sugar
A pinch of salt
A pinch of nutmeg
2 tablespoons of all purpose flour
For the Crumble
1. Pre-heat the oven to 375º
2. First make the crumble- in a large bowl mix the flour, salt and baking powder.
3. Add the 6 teaspoons of cold margarine or butter in small chunks.
4. Rub the butter and flour mixture together with your fingers until you get a breadcrumb or oatmeal-like consistency. Don’t worry, it does stick to your fingers at first but as you crumble it between your fingers, it comes off.
5. Add the brown and white sugar and stir with your fingers.
6. Pop the bowl in the freezer
7. Now for the filling- in a saucepan melt the margarine.
8. While that is melting put the flour, salt, nutmeg into a large bowl.
9. Toss in the peach slices and coat thoroughly with the mixture.
10. Add the coated peaches to the saucepan and cook down on a medium heat for 5 minutes, stirring occasionally to make sure they don’t burn.
11. Add the sugar and continue to cook for another 5 minutes until the peaches have softened and are just short of gooey. Don’t forget to stir as sugar can burn easily.
12. Lay the peach mixture into the bottom of your tin. I use throw away foil tins for crumbles as the fruit is a nightmare to clean off afterwards!
13. Take your crumble out of the freezer and scatter evenly on top, pressing down slightly to ensure the fruit mix won’t leak out through it.
14. Bake for approximately 25-35 minutes.
15. Remove and allow to cook for at least 10-15 minutes before eating.
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