Sometimes we just need a comforting, hot,easy dessert. One that uses up fruit about to go past its prime is even better. I’m guilty of buying peaches but forgetting to use them. I know my girls like them but unless I chop them up and plonk them in front of them, they just don’t get eaten.
This recipe uses as many peaches as you like – I had a pun net of 4 which was just great. If you haven’t got enough you could always mix together with plums, finely chopped apples or even pears. I think I’ll be temped to try something similar with the multitude of clementines I’ll have left after Christmas too.
If you don’t want to have alcohol in it – a couple of drops of almond extract and 2 tbsp of apple juice will do just fine. I have used both cinnamon and mixed spice in this recipe – both spices work equally well. I’m increasing the amount of marzipan I’m using every time – but that is only because I’m addicted to marzipan!
I serve it with vanilla ice-cream – I think next time I make it I’ll use crushed up cornflakes around the ice-cream like I had here
Peach, Marzipan & Amaretto Crumble
- 4 Ripe Peaches
- 2 tbsp Amaretto
- 3 tbsp Soft Light Brown Sugar
- 100 g plain flour
- 100 demerara sugar
- 50 g porridge oats
- 75 g butter - cold but chopped into small cubes
- 1 tsp cinnamon or mixed spice
- 25-50 g marzipan
- Preheat the oven to 180C
- Chop the peaches into 3 cm chunks and spread in the base of an oven tray
- Pour over the Amaretto, sprinkle over the soft brown sugar and stir together to make sure the fruit is coated.
- Mix the flour, Demerara sugar, spice and porridge oats together.
- Rub the butter in until just combined - I like small chunks of butter to remain
- Tear off small chunks of the marzipan and flake over the crumble. If you really like marzipan you can use the greater quantity and spread some chunks throughout the crumble mixture
- Bake in the oven for 30mins
Linking up this week with Emily’s Recipe of the Week post …