I have a pretty strict no oven rule in the summer…but some rules are meant to be broken!! Fruit crumbles are an absolute favourite of mine and the only reason I break my no oven rule.
There are so many fruits and fruit combinations that make a delicious crumble – peach, peach raspberry, rhubarb, strawberry rhubarb, blueberry, mixed berry, cherry – so you get the idea. Basically any fruit makes a great crumble.
I love crumbles because you can make them ahead and re-heat or serve cold. They also travel well making it a great camping/cottage dessert.
Here is my adaptation of a "classic" fruit crumble. It’s made with whole grains (more fibre), less sugar, less fat and more importantly less saturated fat but still 100% delicious! Trust me your guests, company, and family will never know - it can be our little secret!
For the Filling
- 6 cups of peaches, cut into 1/2-inch wedges (can also use frozen sliced peaches)
- 1/3 cup granulated sugar
- 4 teaspoons cornstarch
For the Topping
- 4 tablespoons unsalted butter, room temperature
- 1/4 cup light-brown sugar
- 1 cup whole wheat flour
Preheat oven to 375 degrees.
Make the filling:
- Combine granulated sugar and cornstarch. Sprinkle over peaches and stir to well to coat the fruit.
- Transfer to a greased 8-inch baking dish.
Make the topping:
- In a large bowl stir together brown sugar and flour.
- Cut in butter using a pastry blender or two knives. Blend until large crumbs form.
- Scatter over filling.
- Bake until centre is bubbling 40 to 50 minutes. Let cool for about 20 minutes before serving. You may need to cover the crumble with foil half way though baking, this is optional and only needed if the topping is browning too much.
- Server warm, room temperature or cold. Enjoy plain or top with a dollop of vanilla Greek yogurt.
Original recipe from http://www.marthastewart.com/907424/peach-crumblePin It