Peach & Rhubarb Crumble
Something to give us a little break from the Bake Off posts so far.. we had friends round for Sunday roast and I made a peach and rhubarb crumble for pudding, so here’s the recipe!
Crumble is an easy recipe to make and you can always use different fruit variations, normally I make an apple and blackberry crumble, but thought I’d go for something different this time. It’s great as a pudding as you can make it all beforehand, pop it in the fridge and bake once you’re having dinner – it’ll be piping hot when it comes round to dessert!
Peach & Rhubarb Crumble
2015-09-03 19:33:27
Serves 6
Prep Time
30 min
Cook Time
45 min
For the filling
- 3x 400g tinned peaches in juice
- 1x 400g tinned rhubarb
- Zest of one orange
- 20g caster sugar
- 50g soft light brown sugar
- 1/2 tsp mixed spice
- 2 tsp cornflour
For the crumble topping
- 300g plain flour
- 175g soft brown sugar
- 180g unsalted butter
Instructions
- Preheat the oven to 180 degrees
For the filling
- Strain the juices from the peaches and rhubarb, then set aside into a clean bowl
- Add the orange zest, sugars, cornflour and mixed spice to the bowl, making sure to cover all the peach and rhubarb
- Layer the fruit into an ovenproof dish and start making the crumble
For the crumble
- Sift the flour, then add the sugar and butter and rub in until it resembles breadcrumbs
- Sprinkle the crumble all over the fruit and bake for 40-45 minutes, or until golden brown
- Serve with cream or custard
Sam's Cupcakery https://samscupcakery.spalding.gg/