Crumbles are definitely my favorite desserts; that’s why I love to experiment with any kind of fruit I find. Now, when late summer fruits are near their end, is the best moment to make the most of them. Soon, peaches, plums, and melons will disappear to give way to autumn fruit: figs, apples, pears, and oranges. So, while waiting for quinces to ripe – and to be turned into a marvelous aromatic crumble – late peaches will be the point of attraction for this lovely dessert.
Compared to common yellow peaches, white peaches are more flavorful, fragrant and juicier, and have that floury texture that makes them melt so deliciously in your mouth. Coconut is a gift for my husband who’d put coconut everywhere (as I would cinnamon, actually, though this time I spared it).
For the filling:
4-5 white peaches
2 tpsps brown sugar
2 tsps ginger
juice of 1 lemon
For the coconut topping:
140 g (5 oz) flour
80 g (3 oz) unsalted butter
75 g (2.7 oz) sugar
25 g (0.8 oz) desiccated coconut
1 tsp baking powder
Preparation time: 40 minutes
Cooking time: 35-40 minutes
Preheat oven to 190°C (375°F). Peel the peaches, halve, pit and cut them into slices. Add sugar, ginger and lemon; mix and set aside.
Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs; then stir in sugar, coconut and baking powder, and mix well.
Place the peach filling into a round pie pan, and scatter the crumble mixture on top.
Bake for 35-40 minutes or until top is golden and the filling is bubbling.