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Peach Crumble

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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.

Ingredients

Serves: 0

For the Peach Filling

  • 1500 peaches (peeled, pitted and sliced - in the winter you can use 2 pounds of frozen, thawed peaches)
  • 2 tablespoons lemon juice (fresh)
  • 63 all-purpose flour
  • 165 sugar
  • ¼ teaspoon salt
  • 1 pinch of freshly grated nutmeg
  • 2 tablespoons unsalted butter

For the Crumble Topping

  • 250 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

Peach Crumble is a community recipe submitted by juicyorange and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 375ºF.
  • 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.
  • Stir in the sugars. Place in the freezer for 10 minutes.
  • To make the filling, place the peaches in a large bowl. Sprinkle with the lemon juice and toss to coat well.
  • In a small bowl, stir together the flour, sugar, salt and nutmeg. Add to the peaches and toss to combine.
  • Pile the fruit mixture into a 4-cup deep pie pan and dot with bits of the butter.
  • 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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    What 1 Other has said

    • Awesome recipe!!Ive tried it this recipe so many times and always comes out great.i have also tried the same recipe with mangoes figs and it was just to die for.

      Posted by Aryalodha on 11th April 2015
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