Peach and berry crumble
I like to keep it super-simple when it comes to fruit crumbles, and I think the best ones have an almost shortcake-like golden crust with the bubbling fruit just sneaking through in places.
May 09, 2016 2:05am- Serves 6
- 15 mins preparation
- 35 mins cooking
ingredients
Peach and berry crumble
- butter to grease oven dish
- 2 cup peaches in juice
- 1 cup frozen or tinned berries – blackberries, boysenberries, mixed berries
- 3/4 cup plain flour (you can use gluten-free flour)
- 75 gram butter
- 1/3 cup caster sugar
- pinch baking powder
- 1 tablespoon lemon zest (optional)
- cream, to serve
method
Peach and berry crumble
- 1
Preheat oven to 180°C. Spoon fruit into a buttered oven-proof dish. Heat fruit for 15 minutes while you make the crumble.
- 2
In a food processor, pulse all the remaining ingredients until they resemble coarse breadcrumbs.
- 3
Using your hands, scrunch the crumbs together so that the mixture clumps up a bit, then spread it over the hot fruit. I like to leave some gaps so the fruit and juices can bubble through.
- 4
Cook for 25-35 minutes or until golden. Remove from oven and allow to rest for 5-10 minutes. Serve with pouring cream.
notes
If you like your fruit layer to thicken slightly, feel free to stir in ½ tsp cornflour with some of the cold fruit juices and pour over the fruit before heating.