Autumn’s nearly here and I felt like doing some baking, so I thought I’d make an apple and peach crumble that I found in a cookbook. Apologies that the photo’s really ugly, crumble isn’t the most attractive dessert on the planet, but it tastes so good; makes me all nostalgic for awful school dinners! The good thing about this crumble as well is that the peaches inside make it taste really fresh and light, as well as being full of comforting crumbly goodness – to make it extra tasty, put more demerara sugar on top before the oven so it’s all crunchy.
Hope you enjoy it, see you after my horrendously busy week (last week without internet, yey!)
One cooking apple
Two eating apples
One tin of peaches
125ml of water
85g of plain flour
55g of porridge oats
55g of demerara sugar
55g of vegan margarine
- Preheat the oven to 190 degrees Celsius, Peel, core and slice the apples and put into a small saucepan with the water. Bring to the boil, then cover and simmer, stirring occasionally for 4-5 minutes. Remove from the heat and drain away the excess liquid. Stir the apples into the peaches and put into an oven-proof dish.
- Meanwhile, combine the oats, flour and sugar in a mixing bowl, Rub in the spread with your fingertips until the mixture resembles fine breadcrumbs.
- Sprinkle the crumble topping evenly over the fruit and bake for 20 minutes until golden.