Apple & Peach Crumble

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appleandpeachcrumble

I feel almost as silly blogging about Apple Crumble as I did blogging about Honey Joys. It’s such a simple dessert to make, and there are tonnes of terrific recipes for it out there already. But for what it’s worth, here’s mine. When it comes to Apple Crumble, I’m a big believer in there needing to be as much crumble as there is fruit, that it should be crunchy and chewy all at once, and served with a spoonful of icecream. And in the middle of winter, how lovely is any dessert that has hot and cold elements in the same bowl? I can’t come at any recipes that call for butter to be rubbed into flour, so this one simply asks you to mix melted butter with the dry ingredients. Apple Crumble is so fast to make, and all the ingredients are easily stocked in the pantry, ready to go when needed. The recipe below serves 8-10 people, is quite fast to make, and costs around $9. Enjoy!

  • 1 x 800g can peaches, drained
  • 1 x 800g can pie apple
  • 2 cups plain flour
  • 1 cup brown sugar
  • 1 cup rolled oats
  • 250g butter, melted
  1. Preheat oven to 180 degrees and place peaches and pie apple in a medium sized baking dish.
  2. Combine all other ingredients in a bowl and mix together until combined, but mixture should still consist of lots of little lumps.
  3. Spread lumpy mixture evenly over the apple and peaches in the roasting dish and bake for 25 minutes or until golden. Serve with icecream, cream or custard.  

 

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About foodthatserves

Welcome! My name is Jane and I'm a wife, mother and daughter of God. I love using my time to tell people about Jesus and cook food that gathers people together to glorify him. Here you'll find the recipes and resources I find most helpful: easy to make, modify and budget friendly. If you'd like to contribute a recipe that you've tested and fits these criteria please feel free to send your contribution to foodthatserves@gmail.com.

3 responses »

  1. Hi Jane!

    I love a good crumble, and like you, believe that the crumble should be equal to (or greater than!) the depth of fruit.

    As someone who can’t eat apple, I highly recommend peach & raspberry (frozen from fresh when they are significant cheaper in Spring & Autumn, or just frozen from a packet), or to bulk it out a bit, peach, pear & raspberry (Matt tells me it is good – I can’t have pear either).

    A crumble would be my most loved dessert year-round. Thanks for sharing!

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