Summer Peach Crumble with Homemade Strawberry Ice Cream

1/5
about 20 minutes
about 25 minutes
Makes one large crumble for about 6 people

ingredients

for the crumble:
3/4 cup Mitsides Plain Flour (Farina “00”)
2/3 cup organic oats
3/4 blanched almonds
1/2 cup dark brown sugar
1 tsp cinnamon
pinch of salt
115 grams very cold unsalted butter (cut into small cubes)

for the filling:
8 thinly sliced peaches
1 tsp vanilla extract
juice of 1 lemon
1 tbs maple syrup
1 tbs brandy
1 tsp cinnamon

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1. In a large bowl, add all of the filling ingredients and stir together. Let this rest. Preheat the oven to 175C.

2. Prepare the crumble. In a food processor add all of the crumble ingredients except for the butter and pulse until the mixture no longer looks like sandy and begins to get a bit clumpy. Then add the butter and pulse until it comes together – it should still look clumpy.

3. In a large dish place the filling on the bottom of the pan. Spread the crumble on top of the peaches with your fingers.

4. Bake for about 25-30 minutes until the peach filling begins to bubble through the crumble.

5. Serve with a creamy-type scoop of ice cream on top.

It’s most definitely summer fruit season. The markets are filled with cherries, strawberries, and the most gorgeous peaches. I went the other day and came away with bags and bags of fruit. I knew looking at my bounty there was a crumble and some ice cream in there somewhere.

I opted for a peach crumble, rather than my usual apple. And I made some homemade creamy strawberry and lemon ice cream. I really love the combination of a creamy ice cream with a fruit dessert.

I also really enjoy making crumbles. It was one of the first desserts I learned to make. I am always surprised at how easy the process is and how the end result is always such gooey perfection. I hope you enjoy.

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Cyprus Cuisine

“Cyprus Cuisine”, published by Whitecap Books in 2021, is now available for purchase. Christina Loucas shares over 80 recipes that showcase the very best of Cypriot cooking.

Cyprus Cuisine