Peach crumble

Peach crumble

6 ratings

Kai, master confectioner


„Tasty peaches and buttery crumbs in a juicy, delicious composition.“

Difficulty

Easy 👌
20
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
3
peaches
50 g
butter (cold, cubed)
100 g
all-purpose flour
125 g
sugar
½ stick
cinnamon
2
cloves
1
star anise
75 ml
white port wine
whipped cream to serve
Metric
Imperial
  • 3  peaches
  • 50 g butter (cold, cubed)
  • 100 g all-purpose flour
  • 125 g sugar
  • ½ stick cinnamon
  • 2  cloves
  • 1  star anise
  • 75 ml white port wine
  • whipped cream to serve

Utensils

  • baking tray
  • oven
  • parchment paper
  • cooking spoon
  • cutting board
  • small sauce pan
  • knife
  • standing mixer (optional)

Enjoy with

Huxelrebe Auslese, sweet, 2009
This sweet dessert wine underscores the soft peach aroma. The bouquet, rich with tropical fruit, unfurls especially well when enjoyed between 8 - 10°C/50°F.

Nutrition per serving

Cal
678
Protein
5g
Fat
22g
Carb
106g

Step 1/5

Preheat the oven to 160°C/ 320°F. For the crumble, knead the cold, cubed butter with the flour and roughly two-thirds of the sugar with hands, or in a food processor, until it reaches a consistency similar to bread crumbs.
  • 50 butter
  • 100 all-purpose flour
  • 75 sugar
  • standing mixer

Preheat the oven to 160°C/ 320°F. For the crumble, knead the cold, cubed butter with the flour and roughly two-thirds of the sugar with hands, or in a food processor, until it reaches a consistency similar to bread crumbs.

Step 2/5

Put buttery crumbles into a baking dish or on a baking tray with baking paper. Bake in a preheated oven at 160°C/ 320°F for approx. 8 - 10 min. until crispy and golden.
  • baking tray
  • oven
  • parchment paper
  • cooking spoon

Put buttery crumbles into a baking dish or on a baking tray with baking paper. Bake in a preheated oven at 160°C/ 320°F for approx. 8 - 10 min. until crispy and golden.

Step 3/5

For the peach compote, pit peaches and cut into bite-size pieces (approx 1cm x 1 cm).
  • 3 peaches
  • cutting board
  • knife

For the peach compote, pit peaches and cut into bite-size pieces (approx 1cm x 1 cm).

Step 4/5

Caramelize remaining sugar until light brown. Add cinnamon stick, cloves, star anise, and cubed peaches and deglaze with white port wine.
  • 50 sugar
  • ½ cinnamon stick
  • 2 cloves
  • 1 star anise
  • 75 ml white port wine
  • cooking spoon
  • small sauce pan

Caramelize remaining sugar until light brown. Add cinnamon stick, cloves, star anise, and cubed peaches and deglaze with white port wine.

Step 5/5

Next, reduce everything for approx. 5 min. on a low heat. To serve, fill serving bowls with the compote and lay the slightly cooled crumbles on top. Serve with whipped cream as desired.
  • whipped cream for serving

Next, reduce everything for approx. 5 min. on a low heat. To serve, fill serving bowls with the compote and lay the slightly cooled crumbles on top. Serve with whipped cream as desired.