peach crumble being disappointing, I decided to have another go.
This time the crumble was lighter which I think suited the delicate white peaches. The peaches were almost ready to eat rather than the tougher ones last time. They just melted in my mouth and left a delicious pink juices pooling on the bottom of the dish. It was a very lightly sweetened crumble. The flavour of soft juicy baked peaches was so magnificent that I didn't think they needed much sugar.
I don't do much baking with stone fruit. I love it fresh so much that I am always loathe to bake with it. This experience showed me that baking with stone fruit early in the season is the best time for it. The fruit has not yet reached its peak and it feels like the season will last forever. I'd love to make this again but we are eating the peaches at some rate. Maybe next year!
- Healthy Vegan Fridays #21 hosted by Kimmy of Rock My Vegan Socks and Robin of Vegan Dollhouse.
- Simple and in Season hosted this month by Katie of Feeding Boys and a Firefighter.
- Recipe of the Week hosted by A Mummy Too.
Previous fruit crumbles on Green Gourmet Giraffe:
- Apple and mincemeat crumble
- Apricot crumble with cranberries and hazelnuts
- Berry and coconut crumble
- Chocolate custard crumble
- Rhubarb, quince and apple crumble
A Green Gourmet Giraffe recipe adapted from here.
10 medium peaches (I used white)
2 tbsp castor sugar
1 tbsp cornflour
1/3 cup wholemeal flour
1/3 cup almond meal
1/3 cup dessicated coconut
1/3 cup coconut sugar (or raw sugar)
80g butter or margarine
Preheat oven to 180 C. Roughly chop peaches and mix with sugar and cornflour in a 23cm square dish. Rub the butter into the flour, almonds, coconut and sugar until you have lots of buttery lumps. Scatter over the peaches. Bake for 30 to 40 minutes or until crumble is golden brown. Eat warm or at room temperature.
On the Stereo:
Thursday's Fortune: Club Hoy