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PEACH CRUMBLE

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Serves: 0

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  • Vegetarian
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A combination of 2 recipes- Nigella's crumble topping from How to Eat, and the peach pie filling recipe from Williams-Sonoma. Such a delight. Delicious served warm with cold vanilla custard. The perfect easy dessert.

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Ingredients

For the peach filling

  • 6 cups peaches (peeled, pitted and sliced - in the winter you can use 2 pounds of frozen, thawed peaches)
  • 2 tablespoons lemon juice (fresh)
  • ¼ cup all-purpose flour
  • ⅔ cup sugar
  • ¼ teaspoon salt
  • 1 pinch of freshly grated nutmeg
  • 2 tablespoons unsalted butter

For the crumble topping

  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 pinch of salt
  • 6 tablespoons unsalted butter (cold and cut into small cubes)
  • 3 tablespoons soft light brown sugar
  • 3 tablespoons sugar

Method

  1. Preheat oven to 375ºF.
  2. Put the flour in a bowl with the baking powder and salt. Add the cold cubes of butter and, using the tips of your fingers—index and middle flutteringly stroking the fleshy pads of your thumbs—rub it into the flour. Stop when you have a mixture that resembles oatmeal.
  3. Stir in the sugars. Place in the freezer for 10 minutes.
  4. To make the filling, place the peaches in a large bowl. Sprinkle with the lemon juice and toss to coat well.
  5. In a small bowl, stir together the flour, sugar, salt and nutmeg. Add to the peaches and toss to combine.
  6. Pile the fruit mixture into a 4-cup deep pie pan and dot with bits of the butter.
  7. Take the crumble mixture and cover the peaches with it. Place on a baking sheet in the oven. Cook in the preheated oven for 25 - 35 minutes. Eat at whatever temperature you prefer, although it’s nice if it can have 15 minutes to stand out of the oven to cool down a bit.

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