I am a fruit dodger. There I’ve said it. I hate apples, pears, raspberries, blueberries, melon and everything flavoured by them. I can’t tuck into a fresh peach, apricot or orange although I do like their flavour. Strawberries are bearable but only covered in some sugar and I will have some of these softer fruits baked with sugar for a pudding. I can eat a banana in a pinch but I have to buy the kids size ones or I get overwhelmed by the texture.
Crumble is therefore an issue. I love the crumble, but I generally hate the fruit. I am however extremely talented at siphoning crumble off of fruit!. I do however sometime make my own with my preferred 20% fruit to 80% crumble ratio. I have found that I don’t mind a peach crumble, especially with the addition of my favourite spice – ginger.
You have been warned – I like everything very sweet. This recipe is acclimatised to my tastes – you can vary it by leaving out the sugar in the fruit, reducing the sugar in the crumble, even doubling the amount of fruit and/or halving the amount of crumble (wierdos!)
Best served with custard, clotted cream or double cream are also options, as is crème fraiche which works to cut through the sweetness quite well.
8 Fresh Peaches or 2 tins Peach Slices
25g Dark Brown Sugar (Muscovado)
1 ball Stem Ginger
2 tbsp Syrup from Stem Ginger Jar
200g Self Raising Flour
100g Light Spread (Or butter)
100g Caster Sugar
1 tbsp Demerara or Caster Sugar
Preheat the oven to 200c or equivalent.
Peel and chop 8 Fresh Peaches into small chunks and put into a medium saucepan onto a medium heat with a splash of water. Or slice 2 Tins of Sliced Peaches and do them same.
Add 25g Dark Brown Sugar to the peaches along with 1 ball Stem Ginger, finely diced and 2 tbsp Syrup from the Stem Ginger Jar and leave to simmer gently while making the topping.
Dollop little hunks of 100g Light Spread into 200g Self Raising Flour and rub in.
Tip – Using the tips of your fingers rub the spread through the flour until the mixture has the texture something like breadcrumbs. Some bigger lumps won’t kill anyone.
Stir 100g Caster Sugar through the flour and spread mix and set aside.
Check the fruit mix – the sugar should be dissolved and the fruit soft most of the way though. If it at all dry, stir through a little more water. Take off the heat.
Line a tin or oven dish, ideally with greaseproof paper.
Tip – I usually use loaf or cake tin liners from poundland for easy clean-up. Otherwise butter the dish.
Tip the fruit mix into the lined tin/dish and pour over the topping mix. Spread the topping so it covers the fruit.
Tip – I tend to heap the topping slightly higher in the middle to ensure a gooey centre and help the fruit juices to attractively bubble up the sides.
Tip – Perversely I sometimes put a layer of topping on the bottom for extra gooeybits like in the below pic.
Sprinkle 1 tbsp of Demerara or Caster Sugar over the top for crunch and pop in the oven for around 30 minutes until the top is golden brown.
Serve as mentioned above with custard, cream, clotted cream or crème fraiche.
Warning – the fruit will be hotter than hell – try to give it a few minutes so as not to burn your mouth!
Let me know what you think in the comments!
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For more great dessert ideas, why not check out some of my other popular sweet baking recipes:
Cedges Bakes America – Brownie Bottomed Chocolate Peanut Cheesecake
Cedges Bakes – Chocolate Chip Brioche Pudding
Cedges Bakes – Tart au Citron
Cedges Bakes – Easy Cranberry and Shortbread ‘Cheesecake’
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