Crumble is one of my favourite “comfort food” dessert, even in the middle of a hot Australian summer. Add fresh, seasonal fruits like Peaches or Nectarines, and you have a winner!
This recipe is super easy and simple and I love the flexibility of it.
Really, you can make crumble out of anything!
Pick any fruit, choose what to add to the classic “crumble topping”, and you can be sure it will come out of the oven golden, caramelised and delicious.
I love to use Rolled Oats in Crumbles to add some crunchiness and bite to it.
You can also use chopped nuts (almonds, walnuts, macadamia,…) for the same effect.
Or use them all together!
For me, the most important step is to choose the right fruit: pick a juicy, sweet fruit that is in season and will caramelise nicely in the oven.
At the moment, I cannot get enough of Peaches (and Nectarines) so I naturally turned to them when I decided to make a crumble for dessert last week.
You can use White or Yellow Peaches, or a mix of both like me.
Eat it warm with some Vanilla Ice Cream and it will feel like you won’t ever have enough!
Peach Oat Crumble
What you will need:
- 200 gr of butter
- 2 x 1/4 cup of brown sugar
1/4 cup is to be used with the Peaches, the other 1/4 is for the crumble
- 3/4 cups of plain flour
- 1/2 cup of rolled oats
- 1/2 cup of shredded coconut
- 5 White or Yellow Peaches, or a mix or both
You can also use Nectarines instead
- 1 tbsp. Cinnamon Powder
- 2 tbsp. Lemon Juice
- Take the Butter out the fridge to get it to room temperature.
I find that cutting it in small cubes straight away speeds up the process.
- Cut the Peaches in cubes and put them at the bottom of a non-stick baking pan.
I used a simple, round tin but you can use any baking tray you have.
Add the Cinnamon Powder, one of the 1/4 cup of Brown Sugar and the Lemon Juice and mix well in the baking pan.
All the Peaches should be evenly covered with the cinnamon, sugar and lemon juice.
- Turn on the oven to 220º Celsius.
- In a large bowl, mix the second 1/4cup of Sugar and the Flour.
- Add the soft, lukewarm Butter to the sugar and flour mix and and cream it with a bar mix. You should end up with a creamy, light batter.
Be careful to not melt the butter or the consistency won’t be right!
You can obviously use a whisk instead, but it will be harder to mix.
- Add the Rolled Oats and Shredded Coconut and start working with your hand to mix them in. Once all mixed in, you should start seeing crumbles forming.
- Cover the peaches in the baking tray with the crumble.
Make sure all peaches are well covered, but it does not have to look uniform.
- Bake at 220º for 25 minutes.
Check the oven every 10min or so to make sure it is not burning and reduce the temperature slightly if it is the case.
Depending on your oven, it could be faster, or way longer… You have to check to know! When the crumble’s colour starts to turn gold-ish/brown-ish, it’s ready!
- Serve Warm, with a scoop of Vanilla Ice Cream (optional, of course).