Thursday, February 12, 2009

Peach Crisp Crumble

Crumbles or crisps are one of my favourite desserts - maybe it's because they're so healthy? Hmmm... Anyway, I've never really known the difference between a crumble and a crisp as I've always thought of crisps as an American thing. A good explanation of the difference can be found here. Crisps seem to include rolled oats, whereas crumbles are just butter rubbed into sugar and flour. I'm defintely a crisp girl then.

I'm always on the lookout for a good crisp recipe and I finally found one at There are a couple of things that make this crisp really tasty - the first is in the ingredients, the second I did by mistake.

The recipe calls for brown sugar instead of white sugar and it adds a depth of flavour when the sugar caramelises. The second thing is to use softened butter instead of chilled butter. Living in a warm climate such as Sydney, I forgot to chill the butter and left it sitting on the counter so that it softened up. I decided to rub the butter into the ingredients anyway - the outcome was large clusters of muesli and buttery flour instead of fine breadcrumbs - which turn into clusters of crunchy goodness when cooked - yum!! I don't think I'll ever chill my butter again when it comes to crisps.

A few other adaptations that I made to the original recipe was that I used peaches as I had them on hand; I used muesli that had dried fruit (raisins, cranberries, dates) and coconut in with rolled oats. And while this is a peach crisp, I have made this same recipe with apples and strawberries - I would never have thought that warmed strawberries could taste so good!

Peach Crisp
Adapted from

1 cup plain flour
1/2 cup firmly packed brown sugar
100g softened butter
3/4 cup fruit muesli
2-3 ripe peaches, cut into pieces
Vanilla ice-cream or cream, to serve

1. Preheat oven to 180°C. Combine the flour, sugar and muesli in a bowl.
2. Use your fingertips to rub the butter into the flour mixture until the butter is rubbed evenly through the ingredients.
3. Place the chopped peaches into a 6-cup capacity ovenproof dish. Scatter the muesli mixture evenly over the peaches.
4. Bake in oven for 20-25 minutes or until golden. Spoon the peach crisp into serving bowls. Serve with cream or ice-cream.

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