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Peach crumble

By Faeza
05 July 2016

fresh-peach-cobbler

INGREDIENTS

Filling:

¦ 1kg peaches or nectarines, cut

into 10mm wedges

¦ 150g (¾ cup) white sugar

¦ 15ml (1 tablespoon) lemon

juice

¦ 10ml (4 teaspoons) cornstarch

(Maizenna)

¦ 3ml (½ teaspoon) coarse salt

Topping:

¦ 90g unsalted butter, room

temperature

¦ 65ml (¼ cup) brown sugar

¦ 120g (1 cup) cake wheat flour

¦ 3ml (½ teaspoon) coarse salt

INSTRUCTIONS

Preheat oven to 180°C.

For the filling: Combine peaches,

sugar, lemon juice, cornstarch

and salt.

Transfer to a 20cm

square or round baking dish.

For the topping:

In a large bowl,

beat together butter and brown

sugar until light and fluffy.

Add flour and salt, using your

fingers, mix until large pieces

form. Scatter mixture over filling.

Bake until centre is bubbling,

40 to 50 minutes, tenting loosely