Peach crumble

Peach crumble

Based on 10 ratings
Mengting

Mengting

Founder at Kitchen Stories

www.kitchenstories.com

Difficulty

Easy 👌

Preparation

20 min

Baking

10 min

Resting

0 min

Ingredients

2Servings
3
peaches
50 g
butter (cold, cubed)
100 g
all-purpose flour
125 g
sugar
½ stick
cinnamon
2
cloves
1
star anise
75 ml
white port wine
whipped cream to serve
MetricImperial

Utensils

standing mixer, baking tray, oven, parchment paper, cooking spoon, cutting board, knife, small sauce pan

How-To Videos

simple-caramel-sauce

Homemade caramel sauce

how-to-make-crumble-topping

How to make crumble topping

Nutrition per serving

Cal678
Fat22 g
Protein5 g
Carb106 g
  • Step 1/5

    Preheat the oven to 160°C/ 320°F. For the crumble, knead the cold, cubed butter with the flour and roughly two-thirds of the sugar with hands, or in a food processor, until it reaches a consistency similar to bread crumbs.
    • 50 g butter
    • 100 g all-purpose flour
    • 75 g sugar
    • standing mixer

    Preheat the oven to 160°C/ 320°F. For the crumble, knead the cold, cubed butter with the flour and roughly two-thirds of the sugar with hands, or in a food processor, until it reaches a consistency similar to bread crumbs.

  • Step 2/5

    Put buttery crumbles into a baking dish or on a baking tray with baking paper. Bake in a preheated oven at 160°C/ 320°F for approx. 8 - 10 min. until crispy and golden.
    • baking tray
    • oven
    • parchment paper
    • cooking spoon

    Put buttery crumbles into a baking dish or on a baking tray with baking paper. Bake in a preheated oven at 160°C/ 320°F for approx. 8 - 10 min. until crispy and golden.

  • Step 3/5

    For the peach compote, pit peaches and cut into bite-size pieces (approx 1cm x 1 cm).
    • 3 peaches
    • cutting board
    • knife

    For the peach compote, pit peaches and cut into bite-size pieces (approx 1cm x 1 cm).

  • Step 4/5

    Caramelize remaining sugar until light brown. Add cinnamon stick, cloves, star anise, and cubed peaches and deglaze with white port wine.
    • 50 g sugar
    • ½ cinnamon stick
    • 2 cloves
    • 1 star anise
    • 75 ml white port wine
    • cooking spoon
    • small sauce pan

    Caramelize remaining sugar until light brown. Add cinnamon stick, cloves, star anise, and cubed peaches and deglaze with white port wine.

  • Step 5/5

    Next, reduce everything for approx. 5 min. on a low heat. To serve, fill serving bowls with the compote and lay the slightly cooled crumbles on top. Serve with whipped cream as desired.
    • whipped cream for serving

    Next, reduce everything for approx. 5 min. on a low heat. To serve, fill serving bowls with the compote and lay the slightly cooled crumbles on top. Serve with whipped cream as desired.

  • Enjoy your meal!

    Peach crumble

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