Warm up with this crumble for the end of this basking cold Winter. Finish it off with some yum custard!
CINNAMON SPICED PEACH AND BLACKBERRY CRUMBLE
Warm up with this crumble for the end of this basking cold Winter. Finish it off with some yum custard!
Ingredients
- 1 packet Digestive Biscuits finely crushed depends how much crumble you want đ
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp kosher salt
- 8 tbsp unsalted butter melted
- 0.9 kg ripe peaches halved, pitted, and cut into 2.5-cm wedges doesnât need to be exact
- 1/4 cup honey
- 1 tbsp fresh lemon juice
- 2 tsp finely grated lemon zest
- 1/2 tsp ground cinnamon
- 2 1/2 cups of frozen blackberries
- Custard to finish could finish with cream
Instructions
- Heat oven to 190ÂșC.
- Using a Sandwich Bag put the biscuits into the bag and using the rolling pin. Roll the rolling pin back and fourth to crush the biscuits. Then add crushed biscuit mixture to Large bowl.
- Then add to the large bowl SIFTED flour, sugar, and salt until finely ground. Transfer to a medium bowl and use a fork to stir in melted butter until a few large clumps form. Set aside.
- In a large bowl, toss together peaches, honey, lemon juice, lemon zest, and cinnamon. Add blackberries, crushing them with your hands as you go. This will release juices and stain the peaches. Give the fruit another toss.
- Pour filling into a large cast iron skillet or a 33 x 23-cm baking dish. Over the top, scatter reserved graham cracker mixture.
- Bake for about 50 to 60 minutes, until lightly browned and filling is bubbling around the edges. Let cool for a few minutes.
- Serve a scoop of warm crumble in a bowl with custard.