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Ingredients:
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Ripe Peaches
Fresh lemon juice
Sugar
Blackberries
Crumble topping:
Whole wheat flour
Baking powder
Salt
Butter
Caster sugar
Egg
Cinnamon
Wheat germ |
6
1 tablespoon
4 tablespoons
500g
90g
1 teaspoon
¼ teaspoon
15g
125g
1
½ teaspoon
1 tablespoon
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Method:
Preheat the oven to 375°F.
Blanch the peaches in boiling water until
their skins loosen - 30 seconds to 1 minute. peel the peaches and halves
them lengthwise, discarding the stones. Cut each peach half into 5 or 6
slices.
Put the slices into a bowl, add the lemon
juice and sugar. Gently toss them together. Set aside.
To prepare the crumble topping, put the
flour, baking powder, salt, butter and 100g of sugar into a blender. Mix
the ingredients just long enough to produce a fine-meal texture. Add in
egg and blend for 5 to 10 seconds. The topping should have the texture of
large crumbs.
Arrange the peach slices in an even layer in
a large, shallow baking dish. Scatter the blackberries over peach slices,
then sprinkles the topping over the blackberries. Stir together the
cinnamon, wheat germ and the remaining sugar. Strew the mixture over the
crumble topping.
Bake the dish until the topping is brown and
juices bubbles up around the edges, around 45 ~ 50 minutes.
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