Go Back

Peach crumble

I think my absolute favourite English pudding is a crumble. It's not the most attractive of desserts but ticks all the other boxes: yummy,  cheap, easy to make and can be adjusted to different diets! This  peach crumble is a perfect example how you can reduce sugar, use wholesome flour and still have a delicious  and healthy dessert! Perfect pudding after a Sunday Roast.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup wholemeal flour
  • ⅓ cup brown rice flakes optional
  • ½ cup unrefined cane sugar
  • 1 tsp baking powder
  • ⅓ cup of diced butter or dairy-free spread
  • ⅓ cup chopped walnuts
  • 10 large peaches
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp maple syrup
  • ⅓ cup raisins
  • Fresh nutmeg

Method
 

  1. Preheat the oven to 180°C.
  2. Stone the peaches then roughly slice their flesh.
  3. Add the butter, flour baking powder and sugar in a food processor and blend until you get a mixture resembling breadcrumbs (or just use your fingers!).
  4. Transfer it to a mixing bowl, add rice flakes and the walnuts. In an ovenproof dish arrange the peach slices, pour over the lemon juice & maple syrup, sprinkle over it the raisins and grate a little nutmeg on top.
  5. Evenly cover the fruit with the crumbs, slightly pressing down with the base of the spoon.
  6. Bake in the oven for about 25 minutes. Before serving, let it rest for about10 minutes - the hot fruit can burn your mouth!
  7. Serve it warm with custard or ice-cream!