Name: Caramelised Peach Crumble
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 tins peach slices ((each tin should be around 400g)); 55g caster sugar; 1 tbsp lemon juice; 1 tsp cornflour ((also known as cornstarch)); 140g plain flour; 100g unsalted butter ((cubed)); 40g rolled oats; 40g soft brown sugar; 40g granulated sugar; ¼ tsp salt; ¼ tsp ground cinnamon (optional)

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This recipe makes a caramelised peach crumble that includes oats and uses tinned peaches. If you’re looking for a delicious and fruity dessert then you must try this easy peach crumble.

Fruit crumble is one of my favourite desserts and has been since I was a child. I’ve probably had nearly every fruit that can go into a pie in a crumble and peach crumble is definitely one of my favourites.

This peach crumble recipe includes a peach filling that is topped with a golden, buttery crumble which includes oats. Using oats in the peach crumble topping adds a crumbly crisp texture to this dessert.

This peach crumble goes great with ice-cream or custard and it’s the perfect dessert for any occasion. It is a nice dessert for the whole family and the peach filling will contribute to your 5 a day.

This recipe uses simple ingredients most of which you will probably have at home already. If you have two tins of peaches then even better but if not then I suggest you go and purchase some to make this delicious dessert.

How to Avoid a Soggy Crumble

The peaches turn out super soft and caramelised which is exactly how I love my peaches when baked in a crumble. To make this happen, I first soak the peaches in some sugar to remove the excess water. The peaches are also pre baked before the crumble topping is added and this also ensures you don't end up with a soggy wet crumble once baked. Its a slightly longer way to make a peach crumble but yields great results.

Ingredients for Caramelised Peach Crumble

For the full list of ingredients and measurements, scroll to the recipe card below.

Filling Ingredients

Peaches – I use 2 cans of peaches but you can use fresh peaches if you prefer. Around 5 fresh peaches.
Sugar - use granulated sugar.
Lemon juice – use the juice squeezed from a fresh lemon.
Cornflour – also known as cornstarch. Use to thicken the juices that the peaches will produce when baked.

Crumble Topping Ingredients

Flour – use plain flour or all-purpose.
Butter – I use unsalted cold butter from the fridge.
Oats – use unprocessed oats.
Sugar – I use a combination of soft brown sugar and granulated sugar.
Salt – you can use any type of salt including kosher, sea salt or regular table salt.
Cinnamon – optionally, you use a little ground cinnamon to flavour the crumble mix.

How to Make Caramelised Peach Crumble

Prepare the Peaches

Macerate the peaches (draw out excess water)

Drain the peaches and add them to a bowl. Sprinkle on the granulated sugar and mix well. Cover the bowl and set aside for 1 – 2 hours to remove any excess water from the peaches. The liquid from the peaches will drain to the bottom of the bowl.

Strain the juice from the peaches

Preheat the oven to 220^oC then over a small saucepan, strain the liquid that accumulated from the peaches. Add the peaches back into a dry bowl.

Thicken the juice that came from the peaches

To the liquid in the saucepan, add the lemon juice and cornflour then mix well until all the cornflour has dissolved. Place the saucepan on a medium to high heat and stir occasionally until the sauce thickens. This should take 2 - 3 minutes. Add the thickened sauce back to the bowl with the peaches and mix.

Pre cook the peaches

Transfer the peaches into an 8 x 8-inch baking dish then evenly spread. Place the baking dish in the oven for 15 minutes. While the peaches are in the oven, make the crumble topping.

Make the Crumble Topping

Combine the flour and butter

Add the flour and butter to a bowl then use your fingers and rub the butter into the flour until you have peas size pieces of butter. You can use a pastry cutter or fork if you’d prefer not to use your hands.

Add the rest of the topping ingredients

To the flour and butter mixture, add the oats, soft brown sugar, granulated sugar, salt and cinnamon then combine.

Add the topping to the peaches

Remove the peaches from the oven and sprinkle the topping onto the peaches and evenly spread. Ensure you leave a little gap around the edge so any excess liquids can evaporate.

Bake the crumble

Reduce the heat down to 180^oC and bake in the middle of the oven for 45 - 50 minutes or until the topping is golden in colour and the peaches are caramelised. Remove from the oven and allow to cool for 10 minutes then serve warm with custard or ice-cream.

Recipe Tips

This recipe is made in an 8 x 8 inch (20 x 20cm) and contains around 6 servings.
If using fresh peaches then use around 5 peaches which should weigh around 500g once peeled and stone is removed.
Remember to reduce the oven temperature after the peaches have baked on their own.

Storage

Store any leftover peach crumble in the fridge and use within 3 days. Serve warm by reheating individual portions in the microwave.

Nutrition

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Caramelised Peach Crumble

If you’re looking for a delicious and fruity dessert then you must try this easy peach crumble made with tinned peaches.

Prep Time15

Cook Time45

Total Time1

Author: Andrea

Yield: 6 servings

Calories: 332kcal

Ingredients

For the Filling

2 tins peach slices (each tin should be around 400g)
55g caster sugar
1 tablespoon lemon juice
1 teaspoon cornflour (also known as cornstarch)

For the Topping

140g plain flour
100g unsalted butter (cubed)
40g rolled oats
40g soft brown sugar
40g granulated sugar
¼ teaspoon salt
¼ teaspoon ground cinnamon optional

Instructions

Open the can of peaches, drain well and store the juice in the fridge for smoothies or drinks. Add the drained peaches to a bowl then add the granulated sugar and mix well. Cover the bowl and set aside for 1 – 2 hours to remove any excess water from the peaches. The liquid from the peaches will drain to the bottom of the bowl.
Preheat the oven to gas mark 7/425^oF/220^oC/200^oC fan. Drain the liquid that has accumulated from the peaches over a small saucepan and add the peaches back into a dry bowl.
To the liquid in the saucepan, add the lemon juice and cornflour and mix well until all the cornflour has dissolved. Place the saucepan on a medium to high heat and heat to thicken the sauce. This should take 2 - 3 minutes. Add the thickened sauce back to the bowl with the peaches and mix.
Pour the peaches into an 8 x 8-inch baking dish then evenly spread. Place the baking dish in the oven for 15 minutes. While the peaches are in the oven, make the crumble topping.
To make the crumble topping, add the flour to bowl then add the butter. Use your fingers and rub the butter into the flour until you have peas size pieces of butter. You can use a pastry cutter or fork if you’d prefer not to use your hands. To the flour and butter mixture, add the oats, soft brown sugar, granulated sugar, salt and cinnamon if using then combine together.
Remove the peaches from the oven and sprinkle the topping onto the peaches and evenly spread. Ensure you leave a little gap around the edge so any excess liquids can evaporate.
Reduce the heat down to gas mark 4/350^oC/180^oC/160^oC fan and bake in the middle of the oven for 45 - 50 minutes or until the topping is golden in colour and the peaches are caramelised. Remove from the oven and allow to cool for 10 minutes then serve warm with custard or ice-cream.