Peach and Hazelnut Crumble

A lovely winter dessert served with custard or in summer serve it with ice cream.


1¾ cups/14oz/400g tinned peach halves in their natural juice drained (keep the juice)

1 cup/8oz/250ml of juice

3 pieces of stem ginger in syrup drained and finely chopped

1cup/4ox/125g chopped hazelnute, toasted,4 tbsp soft light brown sugar

1 tsp/5g ground cinnamon

½ cup/4oz/125g butter


Preheat the oven to 400ºF/200ºC

Place the peach halves cut side up into an ovenproof dish

Sprinkle with the ginger

Boil the reserved jiuce in a saucepan for about 5 minutes or until reduced by a third.

Pour this over the peach halves

Mix together, in a large bowl, the flour, sugar, hazelnuts and cinnamon

Add the butter and knead untill the mixture looks like fine breadbrumbs

Sprinkle the crumble over the fruit and bake for 30 to 35 minuted until golden brown.

Related Posts:

  • No Related Posts
{August 3, 2011} {Tags: }