Sunday, September 23, 2007


This isn't any old crumble recipe, this is Rachel Allen's Peach and Strawberry Crumble.
Other than making the crumble, this is more or less, just an assembly job.
The ripe peaches are cut into quarters and the strawberries are quartered and then sprinkled with golden caster sugar.
After cooking, the peaches were still identifiable and the strawberries made a beautiful bright red sauce.
The crumble only took about a minute to make and had the perfect amount of crunch.
For the love of crumble, please don't buy a packet of ready made crumble mix.
If you don't want to get your hands messed up making crumble, for a few pounds you can buy a pastry blender, this makes quick work of rubbing fat into flour.
I was fortunate with the strawberries because I have some September fruiting plants in my garden and I couldn't think of a better way to use my strawberries at this time of the year than to combine them with peaches and a scattering of crumble. The strawberries can be replaced with raspberries or blueberries.


ISBN 0717139999 - Page 81

Serves: 6

300g peaches - stoned and cut into quarters, 200g strawberries - quartered, 1 tablespoon golden caster sugar.

For the crumble:

100g plain flour, 50g demerara or golden granulated sugar, 50g butter- chilled and cubed.

1. Preheat oven to 180°C/350°F/gas 4.
2. In a 1-litre capacity pie dish - or 6 large ramekins, place the peaches and strawberries. Add the golden caster sugar.
3. For the crumble topping, place the flour and demerara sugar in a bowl. Rub in the butter, but not completely - it should still be course. Scatter the crumble over the fruit and refrigerate until you need to cook it.
4. Cook in the preheated oven for 40-50 minutes (or 15-20 minutes for the individual dishes), until golden and bubbly.
5. Serve on its own, with a dollop of lightly whipped cream or vanilla ice cream.

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