Tuesday, September 17, 2013

Peach Crumble Cake

When I was a child my Mum would sometimes make Apple Crumble. Her topping was normally more soggy than crispy and I would usually complain that there was too much fruit and not enough crumble. Mum would point out that the fruit was the healthy part and a dessert with as much crumble as I wanted would not be good for me.....

....and here is that dessert. Lots of glorious crisp crumble encasing the fruit!

I've made this with nectarines and it was yummy. I would be intrigued to see what other fruits would work.
This is a great way to get an easy hot dessert on the table. It tastes awesome with simple whipped cream or ice cream.

1 cup ground almond meal
1/2 cup dark brown sugar
2 cups all purpose flour
Pinch of kosher salt
1 cup (2 sticks) butter, diced.
1 1/2 pounds nectarines, peaches or some other fruit.
Sugar for sprinkling.

Preheat the oven to 350F and butter the bottom and sides of a 9 inch spring form pan.

Put the first 4 ingredients into a food processor and pulse until mixed.

Add the butter and pulse until the mixture clumps together and resembles wet sand.

Scoop two thirds of the mixture into the bottom of the buttered pan and press it in place.

Cut the nectarines into thin wedges (or small chunks if it it is easier) and and spread them in an even layer over the base. Scoop the rest of the crumble mix evenly over the top and press in place. Don't worry if some of the fruit pokes through.

Sprinkle with sugar.

Bake for 40-45 minutes in the oven. I would place it on top of a baking sheet just to be on the safe side as sometimes the juice does bubble. Allow to rest for 5-10 minutes on a cooling rack and then voraciously consume. :)

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