Rose Water always adds a delicate touch of exoticism to drinks and food but if not used carefully it can be very overpowering. In this crumble it pairs up perfectly with the fresh peaches and the blueberries - just a subtle floral note.
Almonds give it an extra crunch and nutty tasty. Absolutly perfect for the end of the afternoon around a nice cup of tea.
Blueberry Peach Crumble with Almonds and a Rose Water Twist
For The
Filling
6 cups peaches, peeled and cut into .5 cm wedges
1 cup blueberries
3/4 cup caster sugar
1 tablespoon lime juice
6 cups peaches, peeled and cut into .5 cm wedges
1 cup blueberries
3/4 cup caster sugar
1 tablespoon lime juice
Grated Zests
of one lime zest
4 teaspoons corn starch
1/2 teaspoon salt
1/4 teaspoon almond extract
1/4 teaspoon cinnamon
½ Cup Almonds
4 teaspoons corn starch
1/2 teaspoon salt
1/4 teaspoon almond extract
1/4 teaspoon cinnamon
½ Cup Almonds
2 Teaspoons Rose Water or to your Taste
For The Topping
6 tablespoons unsalted butter
1/2 cup light-brown sugar
1 cup all-purpose flour (spooned and leveled)
1/2 teaspoon coarse salt
1
Teaspoon of Ground cinnamon plus some for sprinkling
Preheat
oven to 180C degrees.
Make the filling: Combine peaches, blueberries, caster sugar, lemon juice, lemon zest, corn starch, salt, almond extract, almonds, rose water and cinnamon.
Transfer to a round pie baking dish.
For the
Topping, mix all dry ingredients except the Cinnamon. Melt the butter and mix it up with the dry
ingredients making a “wet sand.
Distribute
the topping evenly on the top of the fruits. Sprinkle some Cinnamon.
Bake it for about 30-40 min until is bubbly. If the crust starts to get too dark while baking, cover it with foil.
Serve it with some nice home made custard or fresh cream.
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