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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