PEACH CRUMBLEServes: 6
Sweet, soft Rhodes Quality Slices in Syrup in a crunchy cookie-like topping, this summer bake is simple and easy to prepare.
1 x 825 g can Rhodes Quality Peach Slices in Syrup, drained
15 ml (1 Tbsp.) Bisto Corn Flour
125 ml (½ cup) Butter, softened
190 ml (¾ cup) White sugar
250 ml (1 cup) Cake flour
5 ml (1 tsp.) Baking powder
5 ml (1 tsp.) Vanilla essence
45 ml (3 Tbps.) Brown sugar
To serve: Softly whipped cream or ice cream.
MethodOnce the Rhodes Quality Peach Slices are well drained, place them into a mixing bowl. Add the Bisto Corn Flour and toss well to coat. Pour the peach slices onto the bottom of a baking dish that has been sprayed with non-stick spray. Place the butter, white sugar, cake flour, baking powder and vanilla essence into a food processor. Process until the mixture comes together to form a soft dough. Spread the dough over the top of the peaches using the back of a spoon. Sprinkle the brown sugar over the top of the dough. Bake the crumble in an oven that has been preheated to 180°C for 30 minutes or until the topping is golden and crispy. Serve warm with cream or ice cream.
If you do not have a food processor the dough can be mixed by hand.