The peach crumble is an exquisite Anglo-Saxon specialty which, in its sweet version, can be prepared with various types of fruit. Here’s how to make it with beautiful peaches for the base and with Occelli® butter for the crumbled covering mixture.
Duration | 45 minutes
130 g of soft wheat flour 00
130 g of almond flour
½ teaspoon of ground cinnamon
200 g of sugar
190 g of Occelli® butter
6 yellow peaches
1/2 vanilla pod
150 ml of white wine
In a large bowl, mix well the powdered ingredients: both flours, 120 g of sugar and cinnamon.
Cut 140 g of Occelli® butter into small pieces (it must be cold, just taken out of the fridge) and add it, together with the yolk, to the mixture of powdered ingredients. Start working everything, but without kneading too long: the mixture, in the end, should not be compact, but grainy. Let it rest in the refrigerator for a quarter of an hour.
Meanwhile, prepare the peaches: peel them, cut them into cubes and sauté them for a few minutes in a pan in which you have previously melted the remaining 50 g of butter. Now remove the seeds from the half vanilla pod and add them to the peaches, along with the remaining 80 g of sugar. Stir, pour in the white wine and wait for the alcohol to evaporate before turning off the heat.
Line a pan or a baking dish with parchment paper and arrange the peaches, distributing them evenly.
By now, the quarter of an hour of rest for the dough will be over: take it out of the refrigerator and distribute it over the fruit.
Bake the crumble in a preheated oven at 180°C for about 20 minutes. Serve it after it has cooled down, perhaps accompanying it with a scoop of vanilla ice cream.
Depending on seasonal availability, it is possible to prepare the crumble with other types of fruit: pears, apples, strawberries, apricots…