Peach-almond crumble from A Table in the Tarn: Living, Eating and Cooking in South-west France by Or

Name: Peach-almond crumble from A Table in the Tarn: Living, Eating and Cooking in South-west France by Or
Ingredients: 5 or 6 peaches, peeled, stoned and cut into wedges; 1¼ tsp cornflour; 75 g sugar; 75 g flaked almonds; 2 tsp vanilla extract; 85 g butter, softened; 50 g white sugar, plus 1 tbsp for topping; 50 g brown sugar; cinnamon and nutmeg; 1¼ g plain flour; 3-5 tsp lemon juice (3 for peaches that are slightly unripe, 5 for fully ripe peaches)

app.ckbk.com

The Midi-Pyrenées is known as the garden of France, and in midsummer your eyes will pop out at the overflowing market stalls of peaches and apricots. Our neighbours spend the hottest weeks of the...

View full recipe on app.ckbk.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.

Share this recipe:

Cooking tools:

Ingredients

5 or 6 peaches, peeled, stoned and cut into wedges
1¼ tsp cornflour
75 g sugar
75 g flaked almonds
2 tsp vanilla extract
85 g butter, softened
50 g white sugar, plus 1 tbsp for topping
50 g brown sugar
cinnamon and nutmeg
1¼ g plain flour
3-5 tsp lemon juice (3 for peaches that are slightly unripe, 5 for fully ripe peaches)