Cedges Eats

Peach and Ginger Crumble

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.

Serves 4

IMG_20160613_090858


Ingredients:

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!

IMG_20160319_134801

Let me know what you think in the comments!


Pin Me

Want to save this recipe for later? Simples – pin any of the images on this page to Pinterest. Just make sure you’re signed into your Pinterest account, hover over an image then click on the red ‘Save’ icon that will appear in the top left corner.


More

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’


Don’t Miss Out

To make sure you don’t miss out on any of my latest posts, don’t forget to scroll down and sign up to follow this blog.  You can also follow me on Instagram, Twitter, Pinterest and Facebook.


* Please note that cedges.co.uk is a participant in the Amazon EU Associates Programme, an affiliate advertising programme designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.co.uk. Any such links are denoted by an asterisk (*) following the link. I would never provide a link to a product that I didn’t wholeheartedly recommend. Any attempt to generate an income from this site will never affect the integrity of my content. But do please feel free to support me!

4 Replies to “Peach and Ginger Crumble”

    1. This makes me feel better – we’re a rare breed so thanks! How do you feel about cherry tomatoes? – I love em cut but if I bite into a whole one I think it tastes like apple. This may be a weirdness too far!

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: