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!
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 Flourinto 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.
Notes
Important! If you have adjusted the serving size of this recipe, the cooking time will vary. A larger dish will take longer to cook and a smaller one will take less.