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Peach Crumble



Even though our Christmas Celebrations are going to be somewhat subdued this year, I am sure that many of us are quite busy with preparations over these next few weeks.  We may be spending the day with only one or two, or maybe a few more than that.
 
Baking still has to be done, etc.  These next few weekends I am taking the simple route when it comes to anything other than Christmas Preparations.  I still like to have a decent dinner on Sunday however.


Here in Canada there are four of us for supper every night. My sister, her husband Dan, my father and myself. On Sundays my sister likes to cook a roast dinner. She cooks a lovely pot roast most weeks.

Dessert is usually on the menu as well. My dad likes a bit of something sweet after his main meal. It needn't be complicated however.  Peach Crumble fits the bill when it comes to simple desserts!

 
It is a bit of a cheat really. It used tinned peaches, cake mix, brown sugar, butter and toasted nuts.  Nothing elaborate and things a lot of us will already have in our cupboards.

It does make a largish sized dessert, but you can so very easily cut it in half. Just use one can of peaches, half the butter, brown sugar and nuts, and half the cake mix.
 

You can always freeze the remainder of the cake mix to use another time, or even to make half a cake. Cake mixes are a handy ingredient to have in your cupboard.  

I like to use peaches in juice, rather than in syrup. I think that it would be too sweet if you used the ones in syrup.  To be honest I never buy canned fruit in syrup.


I think as well, with this simple dessert, you could use any kind of canned fruit.  Fruit cocktail would be nice, as well as pears, cherries, etc.

Just pick your favourite kind. All would work. Just pick your favourite kind.  Just thinking here that you could do cherries with chocolate cake mix. I wonder if that would work?  I bet it would!

Peach Crumble

 But I digress here. This is not about how many variations of the original I can think up, but about creating a simple and delicious dessert that pleases many without eating up a lot of my time. 

This fits the bill on all counts.  It is simple. It is easy to make. It is delicious.  People love it.

Peach Crumble

 You can make it in one large casserole dish. I used to have a nice oval dish that I used. Or you can do it in individual sized casserole dishes.

These ones here hold about 1/2 cup each.  If you are doing individual or even a full dish, make sure you place the casserole (s) onto a baking sheet just in case things overflow. I hate a mess in the bottom of the oven.

Peach Crumble

Having to clean up a mess in the oven would only defeat the purpose of having chosen an easy and quick dessert to make. And this is sweet, it would burn and bake on like the dickens!

That's something my mother always said to describe something that was over the top. "like the dickens!"  I am not sure where the saying came from.

Peach Crumble

But we all say it.  That would hurt like the dickens.  That would itch like the dickens.  That would burn like the dickens.

You get it I am sure. Its just one of those nonsensical sayings we all repeat without even knowing where they come from or what their meaning is.

 
You can use whatever nut you like in the topping. I like walnuts or pecans personally and I always toast them.

Its not hard to toast nuts.  Just pop them onto a baking sheet in a single layer and pop them into a medium to hot oven. Toast for 5 to 8  minutes until you can start to smell them. You will know they are done then.



Toasting nuts helps to enhance their natural nuttiness.  I always toast my nuts when I am using them for baking. I know you must be sick of me saying that, but its true.

And sometimes people hop onto the page without having read my other recipes so they would be reading this tip about toasting nuts for baking, for the first time.


Personally I like cold vanilla ice cream on top of mine.  There is something very lush and delicious about the cold ice cream and that rich fruity bake on the bottom.

The two just go together like peas and carrots. You can of course have cream, whipped or pouring cream on top as well. Or you can go for a warm custard sauce.  You can find my recipe for that here.


You can serve these warm or cold. I like them warm personally. They are rich and fruity and most delicious.  How will you enjoy yours?

Peach Crumble

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Peach Crumble
Yield: 8
Author: Marie Rayner
prep time: 10 Mincook time: 45 Mintotal time: 55 Min
This quick and easy dessert is delicious. I like to bake it in individual dishes so everybody each has their own dessert. Serve warm with ice cream for a real taste treat.

Ingredients

  • 2 (24.5 oz) (215g) tins of sliced peaches in juice, undrained
  • 1 (2-layer size) (425g) vanilla or yellow cake mix
  • 1/2 cup (120g) cold butter cut into 16 pieces
  • 1 cup (200g) soft light brown sugar, packed
  • 1/2 cup (45g) chopped toasted walnuts or pecans
To serve:
  • Vanilla Ice Cream, Pouring Cream, or Custard

Instructions

  1. Preheat the oven to 180*C/350*F/ gas mark 4.
  2. Place the peaches and juice in a 13 by 9 inch baking dish, or divide them between 8 individual single serving baking dishes.
  3. Sprinkle the cake mix evenly over top of the peaches in the dish(s).
  4. Place butter slices on top of each dish.  Then sprinkle the brown sugar evenly over top.
  5. Finish with the chopped nuts.
  6. Place onto a baking sheet and bake in the preheated oven for 40 to 45 minutes until golden brown and bubbling.  Serve hot or cold with your preferred topping.
  7. I personally like ice cream, but would never turn down a dollop of clotted cream if I had it.
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Peach Crumble

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Marie Rayner
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8 comments:

  1. I love a nice crumble, though I've never done one with tinned fruit before. I mostly use surplus fruit when you get a glut of it in season. I'd never thought to use canned fruit, though I've done cobblers with tinned peaches so there is no real reason to think it would not work in a crumble.

    Looking at the recipe, I'd be tempted to add cinnamon to the crumble topping, but then I love cinnamon! And I'm very much in the camp that prefers warm custard with their crumble. My husband is like you - he wants vanilla icecream.

    How lovely to be able to cook a comforting dish to share with your family. You dad must be in heaven now you are back in Canada. And I don't just mean because you can make delicious food.

    ReplyDelete
    Replies
    1. It works really nice here! Cinnamon sounds like a lovely addition Marie! My dad is happy to have me here safe and sound. Xoxo

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  2. This looks so good. I would halve the recipe for the two of us and still have leftovers for the next day. It's certainly easy enough. Marie, I need your advice. I'd like to make my tourtière for Christmas eve ahead of time. Is it best to freeze it unbaked or bake and then freeze it? If I freeze it unbaked, do I bake it frozen or should I thaw it first? Thanks for your help. Hugs and love, Elaine

    ReplyDelete
    Replies
    1. I have always frozen it baked myself, and then just thaw and reheat when the time comes! Mom always did it that way as well! I have never frozen it unbaked, but if I did, I would bake it from frozen. Hope this helps! Love and hugs! Xoxo

      Delete
    2. Yes, that does help. Thanks, Marie. Love and hugs, from Elaine who is going to make her shortbreads and peanut brittle tomorrow!

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    3. Sounds like it will be a yummy day in the Serblowski house! xoxo

      Delete

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