Peach Crumble

How to Make Peach Crumble w/ Kids - Bruno Albouze - THE REAL DEAL

Peach & Nectarine Crumble Recipe
Serves 8. Peach and nectarine can be substituted for apricots, plums, cherries, blueberries, raspberries, blackcurrants, strawberries & rhubarb…

3 lb. (1350g) peaches and nectarines, rinsed and quartered
1/2 cup (100g) granulated sugar
1/2 lemon, juiced
2 Tbsp (20g) cornstarch
1/2 vanilla bean, scrap out the seeds or 1 tsp (5ml) vanilla extract
Combine sugar, lemon juice, cornstarch and vanilla pod and seeds together; mix in the fruits and refrigerate.

1/2 vanilla bean, scrap out the seeds or 1 tsp (5ml) vanilla extract
7 Tbsp (100g) unsalted butter, cold and cubed
3.3 ounces (100g) brown sugar
3.3 ounces (100g) all-purpose flour
3.3 ounces (100g) hazelnut or almond or coconut meal
1 pinch salt
Place all ingredients into a large bowl and work the mixture with your fingertips until you achieve consistency like sand. Do not over work. Refrigerate or freeze crumble until it has hardened before using.

Pie Assembly
Remove vanilla pod (dry and save to enhance your sugars) and transfer the fruit mixture into a shallow baking dish. Break crumble into pieces and spread over the fruits.

Position rack in the middle of oven. Preheat oven to 375°F (190ºC) – lower temperature to 350ºF (180ºC) if using a convection oven. Bake peach crumble for about 35 minutes. Let cool to room temperature before serving. This dessert can be refrigerated up to 4 days; covered.

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