British Food | Peach Crumble
It’s no secret that I have a sweet tooth. As a sort of tribute to my love of all things British, I thought I’d try baking something quintessentially British. Apple crumble came to mind almost immediately… only I did not have apples. So instead, I googled ‘Peach Crumble’ and voilà, I was redirected to Nigella Lawson’s website (www.nigella.com), where I found this amazing recipe (even though it ain’t hers).
Here’s the recipe I used. I hope you enjoy it! It is certainly delicious! Oh-so tasty!
- 6 cups peeled, pitted and sliced peaches (in the winter can use 2 pounds frozen thawed peaches)
- 2 Tbs. fresh lemon juice
- 1/4 cup all-purpose flour
- 2/3 cup sugar
- 1/4 tsp. salt
- Pinch of freshly grated nutmeg
- 2 Tbs. unsalted butter
- 1 cup flour
- 1 tsp. baking powder
- Pinch salt
- 6 Tbs. unsalted butter, cold and cut into small cubes
- 3 Tbs. light brown sugar
- 3 Tbs. sugar
- Preheat oven to 375ÂºF.
- Put the flour in a bowl with the baking powder and salt. Add the cold cubes of butter and, using the tips of your fingersâ€”index and middle flutteringly stroking the fleshy pads of your thumbsâ€”rub it into the flour. Stop when you have a mixture that resembles oatmeal.
- Stir in the sugars. Place in the freezer for 10 minutes.
- To make the filling, place the peaches in a large bowl. Sprinkle with the lemon juice and toss to coat well.
- In a small bowl, stir together the flour, sugar, salt and nutmeg. Add to the peaches and toss to combine.
- Pile the fruit mixture into a 4-cup deep pie pan and dot with bits of the butter.
- Take the crumble mixture and cover the peaches with it. Place on a baking sheet in the oven. Cook in the preheated oven for 25 – 35 minutes. Eat at whatever temperature you prefer, although itâ€™s nice if it can have 15 minutes to stand out of the oven to cool down a bit.