For the fruity layer: handful of dried apricots, 8 ripe and juicy peaches sprinkled with sugar; small handful of muesli and crushed almonds
For the crumble mixture:
- 1 cup plain flour, pinch of salt,
1/2 cup of brown sugar
1/2 cup of butter, cubed at room temperature
- Preheat the oven and 300F
- Grease an ovenproof dish with a knob of butter
- Sprinkle the dried and chopped apricots on the bottom of the dish
- Arrange the halved peaches skin side up on top of the dried apricots.
- Sprinkle with a tbs of brown sugar, small handful of crushed almonds and small handful of muesli (in this order.
- Prepare the crumble mixture: mix flour, brown sugar and butter until it resembles fine breadcrumbs.
- Spread half of the crumble mixture in the dish on top of the muesli and press it down with the back of a spoon until no peaches are visible. Make sure that the crumble mixture will act as a tight lid over the peaches. Sprinkle the other half of the crumble mixture on top without pressing down.
- Put the dish in the oven for anything between 30 and 50 minutes – watch it: all ovens are different and for that reason, when it’s baking time, I trust my instincts more than the recipe. My oven tends to burn cakes at the bottom before they get a chance to brown at the top – I discovered that placing an empty cast iron dish at the bottom of the oven solves this problem.
- When the kitchen is filled with almond and peach aromas, the juices are trying to escape at the sides of the dish, it’s time to take it out of the oven.
- Serve hot with vanilla ice cream on top
PS. If you like cakes but don’t have time to make them, get them home made to perfection and delivered to your door: Cakes and Deserts: No baking or cooking needed. Bon appetite!