This delicious crumble is a classic Maltese recipe; fresh, healthy and very easy to make. Buy peaches at their peak during summer or use any other in-season stone fruit.
- 1 kg fresh peaches, stones removed, thickly sliced
- 200 ml apple juice
- 200 g (2 cups) almond meal
- 50 g white flour
- 50 g wheat flour
- 60 ml (¼ cup) olive oil
- 2 tbsp white sugar
- 1 tsp vanilla extract
- ½ tsp baking powder
- ice-cream or yoghurt, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Preheat oven to 180°C.
Combine the peach slices and apple juice in a large saucepan and place over medium heat. Cover and cook for 7–10 minutes (cooking time will depend on the ripeness of the peaches) until just tender, drain. In a bowl, combine the almond meal, flours, olive oil, sugar, vanilla extract and baking powder. Mix together by rubbing with your finger tips until it resembles fine breadcrumbs.
Grease the sides of a 1.8 litre oven dish. Arrange the cooked peaches in the base, top with the flour and almond mixture, and cook for 35–40 minutes until golden.
Serve hot or cold with yoghurt or ice-cream.
Photography by Alan Benson