Peach crumble

Step 1/5

• 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

• 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

• 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

• 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

• 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!