Peach & Rhubarb Crumble

Something to give us a little break from the Bake Off posts so far.. we had friends round for Sunday roast and I made a peach and rhubarb crumble for pudding, so here’s the recipe!

Crumble is an easy recipe to make and you can always use different fruit variations, normally I make an apple and blackberry crumble, but thought I’d go for something different this time. It’s great as a pudding as you can make it all beforehand, pop it in the fridge and bake once you’re having dinner – it’ll be piping hot when it comes round to dessert!

peach-rhubarb-crumble

peach-rhubarb-crumble

Peach & Rhubarb Crumble
Serves 6
Prep Time
30 min
Cook Time
45 min
Prep Time
30 min
Cook Time
45 min
For the filling
  1. 3x 400g tinned peaches in juice
  2. 1x 400g tinned rhubarb
  3. Zest of one orange
  4. 20g caster sugar
  5. 50g soft light brown sugar
  6. 1/2 tsp mixed spice
  7. 2 tsp cornflour
For the crumble topping
  1. 300g plain flour
  2. 175g soft brown sugar
  3. 180g unsalted butter
Instructions
  1. Preheat the oven to 180 degrees
For the filling
  1. Strain the juices from the peaches and rhubarb, then set aside into a clean bowl
  2. Add the orange zest, sugars, cornflour and mixed spice to the bowl, making sure to cover all the peach and rhubarb
  3. Layer the fruit into an ovenproof dish and start making the crumble
For the crumble
  1. Sift the flour, then add the sugar and butter and rub in until it resembles breadcrumbs
  2. Sprinkle the crumble all over the fruit and bake for 40-45 minutes, or until golden brown
  3. Serve with cream or custard
Sam's Cupcakery https://www.samscupcakery.com/

Leave a Reply