Peach Crumble: Fresh, sweet & juicy peaches makes the perfect summer dessert. This dessert screams summer!
Author: Nectaria
Servings: 10 people
INGREDIENTS
For the filling
1250 gr./ 44.09 oz. peaches peeled and sliced
50 gr./ 1.76 oz. white rum
50 gr./ 1.76 oz. peach juice concentrated or any other fruit juice
100 gr./ 3.53 oz. brown sugar
50gr./ 1.76 oz. melted butter
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground glove
2 tablespoons semolina flour
1/4 teaspoon salt
For the topping
100 gr./ 3.53 oz. all-purpose flour
50 gr./ 1.76 oz. quick oats
1/4 teaspoon salt
150 gr./ 5.29 oz. brown sugar
1 teaspoon ground cinnamon
1 teaspoon baking powder
100 gr./ 3.53 oz. cold butter, cut in cubes
80 gr./ 2.82 oz. diced pecans or walnuts,(optional)
INSTRUCTIONS
Preheat your oven to 350°F / 175°C . Grease a 9″ x 12″/ 23 x 30 cm cake pan, or similar-size casserole pan.
To make the filling
Slice the peaches about 1/4″ thick. Toss them with the rest of filling ingredients, and spread them in the pan.
To make the topping
Whisk together the flour, oats, salt, sugar, cinnamon, and baking powder.
Add the cold butter, working it in to make a crumbly mixture. Stir in the nuts, if you’re using them.
Spread the topping over the peaches. Bake the crumble for about 60 minutes, till it’s bubbling and the top is golden brown.
Remove it from the oven, and allow it to cool completely.
Serve with vanilla ice cream.