A great summer pudding that you can whip up at a moment’s notice particularly if you make the crumble mix in advance and keep it in the freezer. The crumble recipe is also fantastic as a biscuit/cookie, even if the crumble pieces are very rustic!
This dessert is essentially my Deconstructed Crumble recipe:
3 large yellow peaches
A handful of strawberries
3 tbls caster sugar
1 tbls butter
Juice of 1/2 lemon
100 gms plain flour
75 gms butter at room temperature
Pinch of salt
50 gms dark brown sugar
25 gms golden syrup
50 gms rolled oats
20 gms chopped macadamias and almonds
Preheat oven to 160 degrees C. Cut peaches in half and remove the stones. Place in a baking dish with the whole strawberries, sugar, butter and lemon juice. Bake for 20 – 30 minutes until peaches are soft and the strawberries are mushy. Remove from oven to cool.
For the crumble, increase the oven temperature to 175 degrees C and line a baking tray with baking paper.
Place the flour, butter, salt and sugar into a bowl, and rub the butter into the other ingredients until the mixture forms coarse breadcrumbs.
Place mixture into the bowl of a food processor, add golden syrup, oats and chopped nuts, and pulse gently to combine.
Turn out the crumble mixture onto the lined baking tray, spread the mixture evenly and bake the crumble for 15-20 minutes, stirring once during the cooking time, until the crumble is toasted.
Remove from oven, and when cool, break up any large pieces. It’s important to have a combination of small and large crumble pieces. You can use the crumble as is or freeze it and it keeps for ages!
Place the baked fruit on a plate with as much or as little crumble as you like! Serve with cream, creme fraiche, sour cream or ice cream and the syrupy pan juices. Yummy!