Flow rate
Sweets
Duration
45 minutes
Difficulty
Easy
Ingredients
- 130 g of 00 soft wheat flour
- 130 g almond flour
- ½ teaspoon ground cinnamon
- 200 g of sugar
- 190 g Occelli® butter
- 1 egg yolk
- 6 yellow peaches
- ½ vanilla pod
- 150 ml of white wine
Preparation
Peach crumble is a delicious Anglo-Saxon specialty that, in its sweet version, can be prepared with various types of fruit. Here's how to make it with beautiful peaches for the base and Occelli® butter for the crumbled covering mixture.
Procedure
In a large bowl, mix the powdered ingredients well: the two flours, 120 g of sugar and the cinnamon.
Cut 140 g of Occelli® butter into pieces (it must be cold, just taken out of the fridge) and add it, together with the egg yolk, to the mix of powdered ingredients. Start working everything, without kneading for too long: the mixture, in the end, should not be compact, but grainy. Let it rest in the fridge for a quarter of an hour.
Meanwhile, prepare the peaches: peel them, dice them and sauté them for a few minutes in a pan in which you have previously melted the remaining 50 g of butter. Now extract the seeds from the half vanilla pod and add them to the peaches, together with the remaining 80 g of sugar. Mix, moisten with the white wine and wait for the alcohol to evaporate before turning off the heat.
Line a cake pan or baking dish with baking paper and arrange the peaches, distributing them evenly.
By now, the dough will have rested for a quarter of an hour: take it out of the fridge and spread it over the fruit.
Bake the crumble in a preheated oven at 180°C for about 20 minutes. Serve after it has cooled, perhaps accompanied with a little vanilla ice cream.
Depending on seasonal availability, you can prepare the crumble with other types of fruit: pears, apples, strawberries, apricots...
