Peach crumble

Based on 7 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
20
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

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

Utensils

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

Nutrition per serving

Cal
678
Protein
5 g
Fat
22 g
Carb
106 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).
    • 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
    • cloves
    • 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.