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I see lots of posts that summer is over and fall recipes are showing all over the blogosphere.
Well, not here in Greece!! It’s still summer, still going to the beach, temperature is still between 30 – 36 degrees C and we still enjoy summer fruit.
Although this crumble was made a long time ago, I thought I would share it with you as it is a wonderful recipe and the peaches can easily be substituted with either canned peaches or any other fresh fruit you like, plus it’s so easy to make, as you can see my daughter making a plum crumble. I adapted the recipe from an Apple Crumble.
How to peel peaches, apricots and nectarines
Wash fruit and put them in a big bowl. Heat water and pour over fruit. After a minute put them in cold water and using a pointed knife pull off the skin. Cut them through the butt line (you know what I mean ) and then again exactly opposite, so that you will have four pieces. Remove the stone and then slice into smaller slices.
As you can see in the above picture the peaches and nectarines were more than I needed, so what remained, I put them in a small Pyrex dish and added some leftover sour cherries syrup, which I made earlier this summer, and put it in the microwave at 480W for 5 minutes.
The fruit were a great success and I’ve been making them over and over again, as they are perfect to serve with ice cream. The sour cherry syrup matched perfectly with the fruit, but if you don’t have spoon sweets to use their leftover syrup, you can use maple syrup or just make a plain syrup using 1 cup sugar and 1 cup water, 1 tablespoon lemon juice and lemon peel and your favourite flavour which could be vanilla, cardamom, mastic, rosewater, etc and boil for 5 minutes. Then cook them in the microwave. You can do the same with the plums and other fruit.
Peach & Nectarine Crumble
Preparation time: 45 minutes
Cooking time: 55 minutes
For the crust:
- 1 cup white sugar
- ½ cup demerera sugar
- 1 tsp baking powder
- 4 cups all-purpose flour
- 250 grams (8.80 oz) butter
- 1 egg
- 1/2 salt
- ½ tsp ground cinnamon
- ½ cup walnuts
- Additional cinnamon
For the filling:
- 5 – 6 peaches and nectarines
- ½ cup demerera sugar
- 1/3 cup cornstarch
Preheat the oven to 180o C (350o F).
- Grease a 35 x 22 cm (13,8 x 8,65 inches) pyrex.
- In a medium bowl, stir together sugar, flour, baking powder, cinnamon as well as salt. Cut the butter into small pieces and using your hands blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
- In another bowl, stir together the sugar and cornstarch as well as a pinch of cinnamon. Gently mix in the peaches and nectarines.
- Arrange the fruit evenly over the crust, as well as leftover mixture of sugar with cornstarch and cinnamon.
- Mix the walnuts with the remaining crust and distribute it over the fruit layer. Finally, sprinkle another pinch of cinnamon on top.
- Bake in preheated oven for about 55 minutes, or until top is slightly brown. Cool completely before cutting into squares.
Autumn Fruit Crumble
Kopiaste and Kali Orexi!!