This post may contain affiliate links. Please refer to my Disclosures Page for more details.
My Peach and Ginger Crumble is a tasty twist on a classic British pudding. Read on to find out how to use tinned peaches to create a quick and easy dessert for a Sunday Dinner or cheeky weeknight treat. Just add custard and feel smug that you’re getting in one of your 5-a-day!
I am a fruit dodger. There I’ve said it. I hate apples, pears, raspberries, blueberries, melon and everything flavoured by them. I can’t tuck into a fresh peach, apricot or orange although I do like their flavour.
Strawberries are bearable but only covered in some sugar. I will have some of these softer fruits baked with sugar for a pudding. I can eat a banana in a pinch but I have to buy the kids size ones or I get overwhelmed by the texture!
Fruit crumble is therefore an issue. I love the crumble, but I generally hate the fruit so I am extremely talented at siphoning off just the crumble!. I do however sometime make my own with my preferred 20% fruit to 80% crumble ratio. But! I have found that I don’t mind a peach crumble, especially with the addition of my favourite spice – ginger.
Ginger makes an appearance in quite a number of my sweet and savoury dishes. My Chewy Ginger Cookies are a family staple and my Ginger Ham is fast becoming one. It even makes an appearance in a number of my Asian inspired dishes like Sticky Rice, Korean Belly Pork and King Prawn Nigiri.
Make Peach & Ginger Crumble into a Feast
I truly believe that you can make any dish into a proper feast! Whether thats a feast for one after work on a Tuesday, a casual feast for four on a Friday evening or a feast for 12 for a special occasion!
Crumble couldn’t be more British! So I love to serve it as part of a Sunday Feast, albeit one with a twist. I serve my Paprika & Sage Roast Chicken with Garlic Roasted Sweet Potato, Garlic Pea Puree and Topped Roasted Red Onions along with other greens and maybe even some Proper Yorkshire Puddings.
Don’t forget to head over to my Feast Collection pages to find all of my tips and tricks to help you host a fun and stress-free feast. Plus remember to check out my recipe index to create your own awesome Feast!
Ingredients for Peach & Ginger Crumble
The most unusual ingredient in this recipe is “Stem Ginger”. These are the balls of candied ginger that are usually found in jars and are amazing for baking. I also use the syrup from the jar which has lots of flavour too – don’t waste it!
If you can’t get hold of stem ginger, just substitute 1 tbsp Ground Ginger for each ball and omit the syrup. It will still be super sweet and spicy.
Tinned peaches are a regular standby in my pantry. I also use them for my Peach and Ginger Compote with Bourbon.
You can easily use fresh peaches but they will need to be cooked down for considerably longer than if using tinned. The riper the better.
You have been warned. I like everything very sweet. This recipe is acclimatised to my tastes. You can vary it by leaving out the sugar in the fruit, reducing the sugar in the crumble, even doubling the amount of fruit and/or halving the amount of crumble (weirdos!)
You can also switch out the peaches for almost any other fruit. Try using tinned apricots or dark cherries (but omit the ginger).
Make it Vegetarian or Vegan
Good news. There is no meat, fish or suet here so my Peach and Ginger crumble is suitable for vegetarians.
To make this recipe suitable for vegans, all that you need to do is use a vegan baking spread instead of the butter. Simples.
Make it Allergy Friendly
There are no eggs or nuts in this recipe.
Dairy Free: Follow the substitutions to make the recipe vegan.
Gluten Free: Substitute the self-raising flour for a gluten free flour. If that flour doesn’t have a raising agent in it, add 1 tbsp of gluten free baking powder for each 100g of flour used.
Please note that this recipe may contain other allergens not referred to above. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
Equipment Notes for Peach & Ginger Crumble
There are many options for what dish the crumble can be baked in. I’ve suggested a small pie dish but I often use a lidded Pyrex glass dish, my favourite enamel dish or as in the case of the pictures in this post my vintage pyrex casserole dish. I can find you no link, new or vintage, sorry!
A comprehensive list of the equipment used to make this recipe is included in the main recipe card below. Click on any item to see an example. There are no hard and fast rules so many items can be sensibly substituted to achieve the same results.
This Ginger & Peach crumble is a fab prepare ahead dessert. You can make it the night before or in the morning and then just pop it in the oven to bake while you are serving and eating the main course.
Alternatively, you can make up the crumble, wrap it well in clingfilm and foil and freeze until needed. A lidded pyrex dish is also ideal if this is the plan. You can cook the crumble from frozen but allow for at least double the stated cooking time.
Leftover Peach & Ginger Crumble
Leftovers? Ha! Ok so I admit that not everyone is quite as greedy as me so you may not each the whole batch at once. Its simple to reheat single portions of crumble in the microwave. It will keep in the fridge for a good few days. You could also freeze individual portions for later.
Psssst. You can have this for breakfast as well as for pudding. Simply serve it with some plain yoghurt.
Peach & Ginger Crumble Tips
Use the tips of your fingers rub the butter through the flour until the mixture has the texture of something like breadcrumbs. Some bigger lumps won’t kill anyone.
I tend to heap the topping slightly higher in the middle to ensure a gooey centre and help the fruit juices to attractively bubble up the sides. Not required however.
I sometimes put a thin layer of topping underneath the fruit to create a super gooey layer.
Warning – the fruit will be hotter than hell – try to give it a few minutes rest after taking out of the oven so as not to burn your mouth!
So that just leaves the classic question….custard, cream or ice cream? I am a huge custard fan. I like Birds made with milk and sugar because I’m classy like that!
Clotted cream would add a bit of decadence whereas crème fraiche will lighten things up and cut through the sweetness a little. Or just eat it from the pan with a spoon? The choice is yours!
Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?
Still Have Questions?
Simple! Just contact me and I will do my best to help as quickly as I am able. Head over to my Contact Me page, any of my social media channels or post a comment at the bottom of this page and I’ll see what I can do.
Pin Peach & Ginger Crumble For Later
Hover over any picture on this page and hit the “Pin For Later” button to pin the below image. Save the pin to your boards so you can come back and see me time and time again. See you soon!
Keep Up to Date
Make sure you use the form below to sign up for my newsletter to make sure that you don’t miss out on any of my newest and bonus content. Don’t worry, I promise not to spam you or bombard you too often!
Also please don’t forget to follow me over on my social media channels over at Facebook, Twitter, Instagram and Pinterest. I love to interact with my followers and I’d love you to share my content with your friends too.
Peach & Ginger Crumble
- 820 g Tinned Peach Slices in Juice – 1 tin = 410g. 1 Fresh Peach = 100g
- 25 g Dark Brown Muscovado Sugar
- 1 ball Stem Ginger
- 2 tbsp Syrup from Stem Ginger Jar
- 100 g Salted Butter
- 200 g Self Raising Flour (Self-Rising)
- 100 g Caster Sugar (Superfine Sugar)
- 1 tsp Ground Ginger
- 0.25 tsp Sea Salt Flakes
- 1 tbsp Demerara Sugar (Turbinado Sugar)
- Preheat the oven to 200c or equivalent.
- Open the tins of 820g Tinned Peach Slices in Juice and tip into a medium saucepan on a medium heat with a splash of water.
- Add 25g Dark Brown Muscovado Sugar to the peaches along with 1 ball Stem Ginger, finely diced and 2 tbsp Syrup from the Stem Ginger Jar and leave to simmer gently while making the topping.
- Weight out 200g Self Raising Flour into a medium mixing bowl. Dollop little hunks of 100g Salted Butter into the flour and use your fingertips to rub it in.
- Stop once the mix looks like breadcrumbs.
- Stir 100g Caster Sugar through the flour and butter mix and set aside.
- Check the fruit mix. The sugar should be dissolved and the fruit soft most of the way though. If its at all dry, stir through a little more water. Take off the heat.
- Line a small tin or oven dish, ideally with greaseproof paper.
- Tip the fruit mix into the lined tin/dish.
- Gently pour over the topping mix.
- Spread the topping so it covers the fruit. Keep it more heaping in the middle and thinner spread around the edges.
- Sprinkle 1 tbsp of Demerara Sugar over the top for crunch.
- Pop in the oven for around 30 minutes until the top is golden brown.
- Serve with custard, cream, clotted cream or crème fraiche.