Sweet and crisp warm dessert with the taste of summer
Ingredients
- Crumb
- 375 ml (1½ cups) cake flour
- 10 ml (2 tsp) baking powder
- 1 ml (¼ tsp) salt
- 125 ml (½ cup) light brown sugar
- 190 g (¾ cup) butter, cold, cubed
- 125 ml (½ cup) milk
- Filling
- 2 x 410g cans Rhodes Quality Peach Slices in Syrup, drained
- 30 ml (2 Tbsp) sugar
- 30 ml (2 Tbsp) corn flour
- 250 ml (1 cup) fresh blueberries
- 30 ml (2 Tbsp) corn flour
- 5 ml (1 tsp) vanilla essence
- To serve: vanilla ice cream or whipped cream
Method
- Sift the flour, baking powder and salt into a mixing bowl.
- Stir in the sugar.
- Rub the butter into the flour mixture until coarse.
- Combine the milk into the flour mixture using a fork until the mixture resembles crumbs.
- Place the Rhodes Quality Peach Slices into a bowl and add the blueberries and toss.
- Sprinkle the sugar, corn starch and vanilla essence over the fruit and stir to mix.
- Place the fruit on the bottom of a baking dish that has been sprayed with non-stick spray.
- Spread the crumble topping evenly over top of the fruit mixture.
- Bake in an oven that has been preheated to 180 ℃ for 30 minutes or until the crumble is golden brown.
- Serve warm with ice cream or cream.