I just love stone fruits. Especially peaches. And name a better way to enjoy them than a Peach and Almond Crumble, I’ll wait. My Gosh, I swear it’s addictive. Feel free to try and prove me wrong. After a spoonful of it there’ll be no way back.
You can find similar recipes here: Apricot Crumb Bars, Maple Pecan Baked Apples, Peach and Almond Tart.
Tips and tricks for the Peach and Almond Crumble:
-I recommend serving it with a scoop of vanilla ice cream and take it to the next level! Yes, it gets even better.
-Before grinding the almonds, throw them in the oven at 110° for about 7 minutes,but closely keep an eye on them. They will get a lovely texture and intensified taste.
-Make sure the butter is cold when you use it for the crumble. Also, try to cover the butter cubes with flour and almonds before breaking it, that creates a protecting layer and it won’t melt in your hands.
-Wanna hear a secret? You can replace the peaches with any other stone fruits you find in your pantry.
– I used these almonds for my recipe, but I’m pretty sure you can use other types of nuts as well.
-If you don’t have 4 small ramekins, you can totally use a large one or an oven safe pot instead.
Peach and Almond Crumble
Ingredients:
Peach filling
- 500 g peaches
- 2 tbsp brown sugar
- 1 tbsp cornstarch orflour
- 1 tsp cinnamon
- 1 tsp vanilla extract
For the crumble
- ½ cup crushed almonds
- ½ cup cold butter
- 1 cup all-purposed flour
- 2 tbsp brown sugar
- 1 tsp baking powder
- pinch of salt
Instructions
- Cut the peaches into cubes and mix them with all the ingredients( flour/cornstarch, brown sugar, cinnamon, vanilla extract).
- Butter 4 medium ramekins and equally divide the peaches in them.
- Combine all the ingredients for the dough until it reahes a crumbly consistency. Spread it over the peaches with your hands, crumbling it. Don't worry if the ramekins look too full, the peaches soften in the oven.
- Cook for about 30 minutes at 180° or until the crumble is golden-brown.
5 thoughts on “Peach and Almond Crumble”