I was actually planning on making a peach crumble the other day, but then afternoon cake for a visitor was required and this arose from the crumble plans!
I’ve been blogging for almost three years now and as I mentioned on Tuesday I have just topped 700 posts! So please help yourselves to a slice and celebrate with me, and thanks for being out there everyone! 🙂
Peach Crumble Cake
- 225g SR flour
- 50g ground hazelnuts
- 50g oats
- 1tbsp cornflour
- 100g sugar
- 25g brown sugar
- 175g butter
Grease and flour a 9-inch/23cm square cake tin. Preheat oven to 180°C/350°F.
Mix all the dry ingredients together and then rub in the butter with fingertips until nice and crumbly. Mix in about 1-2 tbsps water and put a third of the mixture in a separate bowl: this is the crumble topping. Press the rest firmly into your prepared tin. Chill both the base and the topping while you prepare the fruit filling.
For the filling:
- approx. 700g prepared peaches (this was 6 large ones for me), diced but not peeled
- 1 tsp cinnamon
- 1 tbsp cornflour
- squeeze of lemon juice
- 75g brown sugar
Mix the filling ingredients together and spread over the base. Sprinkle the lumpy crumble topping over the top and bake for 45 minutes or until lovely and brown on top and bubbling.
Leave to cool in the pan a little before slicing, and then allow to cool completely before removing from the pan.
Deliciously sweet and sticky too, I’d recommend this cake with a blob of cream or ice cream. I bet it’s good served warm too!
What do YOU do with peaches?