Peach and Apple Crumble

 Peach and Apple Crumble

Peach and Apple Crumble


I am not a huge fan of rhubarb, and as a result I have experimented with a range of fruit to compliment the traditional apple and rhubarb crumble.  Peach and Apple Crumble was without doubt my favourite - I love peaches in all their forms and I think the soft sweetness of the peach flesh really does sit well with the stiff tartness of the apples. 

I recently had a ghastly crumble experience at a rather posh restaurant in Melbourne, the crumble was presented as a liquid soup, without the vaguest hint of crunch or crumble.  To add insult to gastronomic injury the centre was partially frozen.  An end to such crumble cruelty I say - I hope you too enjoy this recipe. 


500 grams cooking applesPeach and Apple Crumble with Ice-cream


300 grams tinned or fresh peaches

1 cup sugar

¼ cup orange juice

¼ cup lemon juice

125 grams of butter

2 ½ cups of flour

1 cup of flaked almonds

1 teaspoon of Amaretto or ½  teaspoon of Almond essence

Demerara sugar

Pre-heat oven to 175°C.

Peel, core and slice apples.  Place apples with peaches into a pie or baking dish, sprinkle over half the sugar and the orange juice.

In a mixing bowl, rub together the flour and butter.  Add the remaining sugar, almonds, Amaretto and lemon juice and mix to a crumble consistency.  Spread crumble mix over the apple and peaches, and sprinkle with a few additional almond flakes and some Demerara sugar.

Bake in a moderate oven for 30-40 minutes or until golden on top.

Serve with ice-cream and/or custard.