Saturday, 27 August 2011

Peach Crumbles

A punnet of peaches getting overripe. 4 lovely ramekins bought at a charity shop for £1.50. It's like it was meant to be....

As I've said before, I'm not all that keen on cooked fruit. Generally I prefer my fruit fresh off the tree/bush/vine and straight in my belly. But part of the gesture of this blog is to try new things. So I did. And I'm glad, because these little desserts were delicious. I'd never made a crumble before so I grabbed a few cookbooks for a recipe to inspire me. It looked pretty simple. Then I realised I didn't have any oats. Hmmm. Okay then, let's try it without the oats?

Even though I'd never made a crumble before, there was something nostalgic about putting these sweet little treats together. Maybe it's just the word 'crumble' that conjures up something from my childhood. Not sure why, as my mum never made crumbles and I didn't really like cooked fruit. But it's in the same territory as cherry pie and layer cake with chocolate icing. Simple pleasures. Oh, to be a little person again.  

(If I'm honest, I think it would have benefitted from some oats or nuts in the topping - for the added crunch. It was scrummy, but that extra texture would have be great. Next time.)

Peach Crumbles

Makes 4 individual crumbles

4 peaches
2 tbsp caster sugar
100g plain flour
50g butter, cubed
50g light brown sugar
A good pinch of salt
1/4 tsp cinnamon

Slice the peaches into a bowl and stir in the caster sugar to get the juices flowing. 

In another bowl, rub the flour, salt and butter together until it looks like breadcrumbs. Stir in the brown sugar and cinnamon.

Layer the peaches in 4 ramekins and pour over any juices. Cover each with the crumble topping. Bake at 190C for 20 mins, until brown and bubbling. Allow to cool for at least 10 minutes - they will be hot! Serve with cream or icecream. 


1 comment:

  1. I love crumbles. Would love a bowl topped with whipped cream.