Stone fruit season is finally here in the UK – as sure a sign of summer as any. This recipe makes the most of in-season peaches, and is a delicious desert but you should definitely save some leftovers for breakfast. Speaking of breakfast, for this crumble topping I added some leftover granola to give it a bit of extra crunch. Serve it hot or cold, but always with clotted cream.
- At least 6 peaches, halved and stone removed
- Demerara sugar
- Cinnaomon or mixed spice
- Plain flour
- Caster sugar
- Unsalted butter (cold, from the fridge)
- Preheat your oven to 220C.
- Place the peach halves skin-side down on a lined baking sheet. Sprinkle with demerara sugar, cinnamon or mixed spice, and a splash of booze (I used sherry, last time I made this).
- Roast for 20 minutes.
- After removing the peaches, turn the oven down to 180C.
- Meanwhile, make your crumble topping in a large bowl. Using a 2:1:1 ratio of flour:sugar:butter, combine the flour and sugar in the bowl, then cut your cold butter into cubes, add to the bowl and rub-in using your fingertips and thumbs. You should end up with a breadcrumb consistency. Add any left-over granola you may have for some added texture and crunch.
- Lay out your peach halves in shallow baking dishes, skin-side down still, and sprinkle your crumble mix over the top.
- Bake your crumble in the oven at 180 for 35-40 minutes, or until you can see the fruit mix bubbling and the topping has turned golden.
- Remove fro the oven and serve with clotted cream.