Cherry Peach Crumble
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This cherry peach crumble is packed with cinnamon-spiced fruit, a hint of orange zest, and a crunchy oatmeal topping. Make it with fresh, frozen, or canned peaches and cherries for an easy dessert (or even a breakfast meal prep with some yoghurt) that tastes like summer and feels like a warm hug.Note - measurements can be approximate which is why there is a mix of grams and tablespoons/cups
Equipment
- Large Baking Dish, approx. 2.5L
Ingredients
Filling
- 800 g (1 ¾ lb) peaches, approx. 2 tins in juice, drained (See Note 1)
- 300 g (10 4/7 oz) cherries, pitted (See Note 2)
- 150 g (5 ½ oz) orange, approx. 60ml juice and 2tbsp zest
- 1 tablespoon cinnamon
- 2 tablespoon caster sugar, See Note 3
Crumble
- 150 g (5 ½ oz) flour
- 180 g (6 ? oz) rolled oats, subs Note 4
- 170 g (6 oz) butter, cold (See Note 5)
- 1 tablespoon orange zest, approx. ½ orange.
Instructions
Prepare ingredients
- Mix 800 g (1 ¾ lb) peaches, 300 g (10 4/7 oz) cherries, 150 g (5 ½ oz) orange (juice & zest), 1 tbsp cinnamon, 2 tbsp caster sugar in a bowl.
- In a separate bowl, combine 150 g (5 ½ oz) flour, 180 g (6 ? oz) rolled oats, 170 g (6 oz) butter, 1 tbsp orange zest using your fingers or a pastry cutter until coarse crumbs form.
Bake
- If using canned fruit, lightly drain the juice in the fruit mixture to avoid a soggy base. Don’t worry if the mixture seems runny; it will thicken as it bakes. Transfer it to a baking dish.
- Spread the crumble mixture evenly over the fruit, ensuring full coverage.
- Bake at 180°C (350°F) for 30–40 minutes until the topping is golden and the fruit bubbles. Let cool slightly before serving.
- Serve warm on its own or with vanilla ice cream or Greek yogurt.
Notes
Note 1 - Peaches
Peaches in juice are preferable in comparison to peaches in syrup as the syrup is extra sweet. If you can only find syrup, leave out the caster sugar.
You can also substitute for fresh pitted peaches (peeled or unpeeled). Adjust the sugar content if required depending on how ripe they are (the riper the peaches, the sweeter they are).
Note 2 - Cherries
You can use fresh, canned or frozen cherries (canned and frozen needs to be drained). I prefer canned as they're already pitted and are easy to drain.
Note 3 - Caster Sugar
I recommend caster sugar as it is a finer sugar and melts into the juice of the fruits better than alternatives like white sugar or brown sugar. You can opt to use white or brown sugar, but triple check it's all dissolved before baking (you may need to add a bit more liquid).
Note 4 - Rolled Oats
Rolled oats provide a heartier and chewier texture, but you can substitute with quick oats or even flour for a smoother finish.
Note 5 - Butter
The butter should be cold as this helps to mix together the crumble ingredients to provide a sturdier crisp on top of the peaches and cherries.
You can use non-dairy butter, nuttelex or margarine as an alternative. You could also use oil, but the texture will be different.
Storing
Store any leftovers in the fridge, covered with plastic wrap or in an airtight container, for up to 4 days.
Reheating
The crumble is just as delicious cold, but if you prefer it warm you can reheat individual portions in the microwave for 30-60 seconds or add to an oven-safe dish and reheat for 10-15 minutes at 180°C (350°F) which helps retain the crispness.
Freezing
Before baking. To freeze the whole dish, assemble but don’t bake it. Wrap the dish tightly in plastic wrap and foil, then freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and bake as directed.
If freezing the whole dish, use a disposable aluminum tray for easy storage and cleanup.
After baking. If freezing leftovers, portion them into airtight containers or freezer bags and freeze for up to 2 months. Reheat from frozen in the oven at 180°C (350°F) until warmed through, or defrost in the fridge overnight and reheat as desired.
To keep the topping crisp after freezing, add a handful of fresh crumble mix over the top before reheating in the oven.
Nutrition
Calories: 399kcalCarbohydrates: 53gProtein: 7gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 46mgSodium: 152mgPotassium: 351mgFiber: 7gSugar: 19gVitamin A: 927IUVitamin C: 17mgCalcium: 55mgIron: 2mg
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