Peach, Ginger and Almond Crumble

Name: Rukmini Iyer Peach, Ginger Almond Crumble Recipe | Easy Desserts
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 6
Ingredients: 350g fresh peaches, stoned and quartered; 100g caster sugar; 10g fresh ginger, grated; 50g spelt flour; 50g soft light brown sugar; 50g oats; 50g cold cubed butter; 50g flaked almonds

by Rukmini Iyer from The Sweet Roasting Tin

Transform a classic crumble with sweet ginger and flaked almonds, best enjoyed hot for a comforting, midweek pudding.

Vegetarian Baking Family Friendly

Serves 6

Total 55 min

Prep 15 min

Cook 40 min

Easy

Discover more delicious Peach recipes

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Introduction from Rukmini Iyer

Fresh peaches can take a surprising amount of sugar, but they work so well with ginger in this simple crumble recipe that it’s hard to begrudge them. I like to use spelt flour here for a slightly different flavour, but by all means use ordinary flour if that’s what you have in.

Ingredients

350g fresh peaches, stoned and quartered

100g caster sugar

10g fresh ginger, grated

50g spelt flour

50g soft light brown sugar

50g oats

50g cold cubed butter

50g flaked almonds

Essential kit

You will need: a 25cm x 19cm roasting tin.

Method

Preheat the oven to 160°C fan/180°C/gas 4. Tip the peaches, caster sugar and ginger into a 25cm x 19cm roasting tin and mix gently.

Measure the flour, brown sugar, oats, cold cubed butter and flaked almonds into a large bowl. With your fingertips, gently work together into a rubbly crumble mix – it should look a bit like almond granola by the time you’re done (albeit stickier).

Scatter the crumble over the peaches, then transfer to the oven and bake for 35–40 minutes, until the fruit is cooked through, and the topping is golden brown and crisp. Serve hot. (Leftovers keep well in the fridge and can be reheated in the microwave or oven.)

FOR GLUTEN-FREE: Replace the spelt flour with gluten-free flour, and use gluten-free oats.

Preview