Recipe: Oozing buttery peach crumble
A Donal Skehan creation ideal for summer
Donal Skehan’s peach crumble
- Serves: 6
- Cooking Time: 45 mins
- Course: Dessert
- Cuisine: British
- 1kg ripe peaches, stoned and cut in quarters
- 150g raspberries
- 150g caster sugar
- 1 tbsp vanilla extract
- Juice of ½ lemon
- 1 tbsp cornflour
- For the crumble topping:
- 150g plain flour
- 150g jumbo oat flakes
- 175g light brown sugar
- 200g cold butter, cut into pieces
- Vanilla ice-cream, to serve
Peaches tossed in a little sugar and baked in the oven until soft and caramelised are a delight just as they are but combine them with this fool-proof crumble topping and they reach levels of ambrosia.
Preheat the oven to 190°C/375°F/gas mark 5.
In a bowl, combine the peaches, raspberries, sugar, vanilla extract, lemon juice and cornflour until the fruit is completely coated.
Transfer to a large oven-proof dish 25cm in diameter and place in the oven for 10 minutes.
While the fruit cooks, place the flour, oat flakes, brown sugar and butter in a large bowl. Using your fingertips, rub all the ingredients together until it resembles chunky breadcrumbs.
Remove the fruit from the oven and add a couple of tablespoons of water to the dish.
Add the crumble mix on top of the filling and spread over the top until everything is evenly covered leaving the edges slightly uncovered.
Bake in the oven for 30–35 minutes or until the crumble topping is golden brown and the fruit is soft and bubbling beneath. Serve in generous portions with scoops of vanilla ice cream.