CookEat Recipe
Peach Crumble with Cocoa and Oats
Juicy peach pieces bake beneath a dark cocoa and oat crumble. Spoon the warm dessert from its baking dish after a short rest.
Method
Steps
Step 1
Allow 20 minutes for preparation, 40–45 minutes for baking and 15 minutes for resting. Heat a conventional oven to 180°C. Set out a 24 cm round ceramic baking dish, at least 5 cm deep.
Step 2
Wash, halve and stone ripe peaches; weigh 700 g of edible fruit and cut into 2 cm chunks. Spread in the dish with 30 g of the brown sugar. Use all the fruit juice released while cutting.
Step 3
Combine 90 g ordinary rolled oats, 100 g flour, 20 g unsweetened cocoa powder and the remaining 70 g brown sugar. Rub in all 100 g cold diced unsalted butter until evenly moistened crumbs form; squeeze a few small clusters together.
Step 4
Scatter the topping loosely over the peaches, leaving small gaps for steam. Do not mix the crumble into the fruit or compress it into a cake batter. The filled dish should have at least 1 cm clear space at the rim.
Step 5
Bake on the middle shelf for 40–45 minutes, until peach juices bubble through the centre as well as at the edges, the fruit yields to a knife and the topping is dry and crisp. If the cocoa topping darkens early, cover loosely with foil and continue until the fruit is bubbling.
Step 6
Rest for 15 minutes on a heatproof surface, then spoon into six bowls. Refrigerate cooled leftovers within 2 hours and use within 2 days.
Cooked it? Rate it.
Cooked 2 times