Easy Peach Crumble
If you’re looking for a delicious and fruity dessert then you must try this easy peach crumble made with tinned peaches.
Servings: 6 servings
Calories: 332kcal
Ingredients
For the Filling
- 2 tins peach slices (each tin should be around 400g)
- 55g caster sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornflour (also known as cornstarch)
For the Topping
- 140g plain flour
- 100g unsalted butter (cubed)
- 40g rolled oats
- 40g soft brown sugar
- 40g granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon optional
Instructions
- Preheat the oven to gas mark 7/425oF/220oC. Open the can of peaches, drain well and discard or store away the juice for smoothies or drinks. Add the drained peaches to a bowl then add the sugar and mix well. Cover the bowl and set aside for 1 – 2 hours to remove any excess water from the peaches. The liquid from the peaches will drain to the bottom of the bowl.
- Drain the liquid that has accumulated from the peaches over a small saucepan and add the peaches back into a dry bowl. To the liquid in the saucepan, add the lemon juice and cornflour and mix well until all the cornflour has dissolved. Place the saucepan on a medium to high heat and heat to thicken the sauce. This should take 2 - 3 minutes. Add the thickened sauce back to the bowl with the peaches and mix.
- Pour the peaches into an 8 x 8-inch baking dish then evenly spread. Place the baking dish in the oven for 15 minutes. While the peaches are in the oven, make the crumble topping.
- To make the crumble topping, add the flour to bowl then add the butter. Use your fingers and rub the butter into the flour until you have peas size pieces of butter. You can use a pastry cutter or fork if you’d prefer not to use your hands. To the flour and butter mixture, add the oats, soft brown sugar, granulated sugar, salt and cinnamon if using then combine together.
- Remove the peaches from the oven and sprinkle the topping onto the peaches and evenly spread. Ensure you leave a little gap around the edge so any excess liquids can evaporate.
- Reduce the heat down to gas mark 4/350oC/180oC and bake in the middle of the oven for 45 - 50 minutes or until the topping is golden in colour. Remove from the oven and allow to cool for 10 minutes then serve warm with custard or ice-cream.