Whenever peaches are in season I always plan to cook something with them. More often than not though I just end up eating the peaches from the fruit bowl because they’re irresistible. Not this time! My peach and cherry crumble is so deliciously summery and the colour of the fruit once it’s baked is divine. I’m so glad some of the peaches survived to make this crumble.
The delicate white flesh of the peaches combines so well with the vibrant red of the cherries. As the fruit was really ripe I only added a small amount of honey as that’s all it needed. Don’t skimp on the lemon, it brings a much needed sharpness to the crumble. We enjoyed this as it is but it would be even better with a dribble of double cream.
Peeling a peach is amazingly easy (and satisfying). I rubbed the peach skin until it puckered, then I broke it open and I could peel the skin away and leave all the flesh intact.
It helps to ‘cut’ the butter into the flour first with a knife. Just plonk the butter into the flour and run a knife through it a few times to break it up. Then you can get your hands stuck in to rub it together.
I found the best way to get a cherry stone out is with my fingernail! Just run a sharp knife around the cherry to halve it, then pop the stone out.
Orange fleshed peaches, or any nectarines would work just as well as the peaches.
Other berries (raspberries, strawberries, blackcurrants etc.) would also be great additions rather than cherries. I have also made fragrant strawberry, mint and elderflower crumbles which worked really well.
You could sprinkle some flaked almonds or oats over the top of the crumble before baking.
Peach and Cherry Crumble
- 2 peaches peeled, de-stoned and chopped
- 1 handful cherries de-stoned and halved
- 1 lemon juice only
- 1 tbsp honey
- 75 g butter cut into cubes
- 175 g plain flour
- 50 g caster sugar
- Preheat an oven to 180C.
- In a small ovenproof dish, mix together the peaches and cherries with the lemon juice and honey. Stir everything together well.
- Rub the butter and flour together in a separate bowl until you have a breadcrumb texture. Stir the sugar into the butter and flour.
- Top the fruit with the crumble mix and then bake in the oven for 30-40 minutes or until the top is lightly golden brown.
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