This peach and maple pan crumble was created as part of a paid partnership with Maple Canada UK.
If you’re after a super easy, summer recipe, this peach and maple pan crumble is your go-to. Quick and simple to make, it’s the perfect dessert for a BBQ, garden party or simply to accompany a light, summer meal. Roasting peaches with maple syrup brings out their natural sweetness and this pudding is absolutely delicious paired with cold crème fraîche, ice cream, double cream or even custard. This recipe is made with incredibly juicy peaches and pure Canadian amber maple syrup which has a pure, rich flavour – ideal for desserts.
Tips for the perfect Peach and Maple Pan Crumble:
You need very little for this peach and maple pan crumble, but I swear by these essentials to get the perfect bake:
- http://crochet247.com/tag/sell-at-craft-fairs/ Choose peaches that are slightly soft. If your peaches are firm to the touch, they won’t be particularly good for this recipe. You want to ensure there’s a little “give” in the skin and flesh when they’re gently squeezed. A ripe peach has a dark yellow-orange colour.
- http://rmrestaurant.co.uk/menu/spagetti-with-bolognese-sauce/ Use cold, cubed butter. Making this crumble with room temperature or softened, melted butter will only cause the topping to spread as it bakes. Using cold butter helps ensure the ingredients bind together and saturate evenly in the oven – making for a delicious, craggy topping.
- Rub the butter in by hand. For that entirely gratifying, nobbly topping, rub the butter in by hand. Using a food processor can make the crumbs so fine you end up with a cakey mixture that has zero texture.
- Add oats for additional texture. Customising your topping is a fun way to add more texture and a little twist on this classic dessert. You could even substitute the oats for roughly chopped hazelnuts or almonds, crushed gingernuts or other biscuits and chunks of fudge.
- Don’t press down on your crumble. Like with rubbing your butter in, pressing your crumble topping firmly into the pan will mean it becomes cakey. Simply scatter over the fruit, and spread gently with your fingertips.
3 reasons a skillet is great for this Peach and Maple Pan Crumble:
- Cast iron is the king of holding on to heat. This means your crumble will be cooked evenly throughout because it holds and distributes heat so well. You could however use a ceramic baking dish which would also work well.
- One-pan cast iron skillets can go from stovetop to oven. If you prefer your crumble less chunky and more stewed, you can cook the peaches on the stovetop for 10 minutes over a low heat to soften. Then, simply add the crumble topping on and pop your pan straight in the oven.
- They’re non-stick. While you can’t clean a cast iron pan the way you clean regular non-stick or stainless steel pans, these pans actually get better the more you use them. Regular use actually “seasons” the pan with a thin layer of fat that seals the iron – making it perfectly non-stick.
Tips for freezing and storing:
There are lots of options when it comes to freezing and storing this peach and maple pan crumble.
- I like to make a double batch of crumble topping and freeze half of it in a resealable bag so it’s ready to go when needed. No need to defrost it before baking. Simply scatter over your fruit and cook for an additional 5-10 minutes until golden brown. Crumble topping keeps well in the freezer for 2-3 months.
- Once made, your crumble can also be frozen – baked or unbaked – keeping for up to 3-4 months in the freezer. Make sure your crumble is stored in an airtight container before freezing to keep the quality of your bake.
Did you know?
Maple syrup is classed based on its colour and flavour profile. The colours and flavours will change throughout the spring harvest and range from a light, delicate taste through to a dark, strong taste. Using the correct maple syrup in recipes changes everything.
1. Golden. This syrup comes from maple sap harvested at the very beginning of the season and has a sweet, delicate flavour. Perfect for topping yoghurts and ice cream.
2. Amber. A pure, rich taste and a magnificent amber colouring, this is fantastic for vinaigrettes and desserts.
3. Dark. This syrup has a more pronounced caramel flavour – perfect for cooking, baking and sauces and especially good for fruity dishes.
4. Very dark. This syrup is harvested at the end of the season and has a rich and distinctive flavour. Beautiful for sauces and glazes.
See how I made this over on Instagram!
Peach and Maple Pan Crumble
For the peaches
- 1 kg ripe peaches
- 150 g 100% Pure Canadian Maple Sugar OR granulated sugar
- 2 tbsp 100% Pure Canadian Maple Syrup
For the crumble topping
- 100 g 100% Pure Canadian Maple Sugar
- 170 g unsalted butter cold, and cubed
- 240 g plain flour
- 90 g oats
- Preheat the oven to 170C / 375F.
- If using a ceramic baking dish, grease lightly with butter. If using a skillet, there's no need to prep the pan in advance as it's non-stick!
- Begin by chopping the peaches into quarters, and placing in a large bowl.
- Add the granulated sugar and maple syrup, then mix to combine. Pour into your skillet pan, and spread out evenly.
- In a separate bowl, add the butter and flour. Rub between your thumb and forefingers to create a rough consistency. N.B. You still want chunks of cold butter for that signature craggy crumble topping.
- Add the maple sugar and oats, then mix again until combined.
- Scatter the crumble topping over the peaches and bake in the oven for 20-25 minutes, until bubbling and the top is golden brown.
- Serve immediately with crème fraîche, ice cream, cream or custard.
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