I love a good crumble, but unfortunately here in Australia there is only a very small ‘weather window’ to completely enjoy good old fashion fruit crumble. My love of crumbles and Australia’s beautiful weather inspired me to create this dish. It’s a great dessert to have during the week but is also impressive enough to have at your next dinner party. Best of all you can make the crumble topping a week in advance, or crumble some ANZAC biscuits for an even easier crumble, then dice your fruit and leave it macerating in the fridge from the night before or the morning of your dinner party. Here I have served this crumble in individual glasses, but you can serve it into one big tray or if your taking it to someones place serve it in jars with lids to make it easy to transport and keeps the flies away!
I have used peaches in this dessert, but you can use any stone fruit or berries that you like making sure that you stick with soft fruits to make it easy to eat.
1) Preheat your oven to 180C. Line a baking tray with baking paper and set aside until needed.
2) In a large bowl combine flour, brown sugar, oats, cinnamon and coconut. Rub in the butter with your finger tips until the mixture resembles coarse breadcrumbs.
3) Spread evenly over a baking tray and bake in the oven for 20 minutes or until golden. The crumble mixture will still be soft when you remove it from the oven, but it will harden as it cools. When completely cool break the mixture up as you place it in an airtight container.
4) Sprinkle sugar into a bowl and pour in orange juice then whisk until the sugar has dissolved. Tumble in your diced peaches and cover with cling film then place in the fridge to macerate overnight.
5) To serve spoon fruit including half the juice into serving glass, tray or jar scatter crumble mix or broken up ANZAC biscuits over the top of the fruit and top with yogurt then garnish with mint.
Remember the secret to the perfect dish is to cook with love (and a little va va voom) xx