recipes for every season

Salted Caramel Peach Crumble

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Serves 6 · Easy · 55 minutes

Ingredients

3 x 410g tins peach slices in juice, drained
1 tbsp cornflour
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1 tbsp lemon juice

Crumble
150g plain flour
100g rolled oats
125g cold unsalted butter, cubed
90g light brown sugar
40g pecans, roughly chopped

Caramel
75g butter
150g light brown sugar
100ml double cream
1/2 tsp flaky sea salt

Method

1. Preheat the oven to 180C fan. Toss the drained peaches with cornflour, vanilla, cinnamon, cardamom and lemon juice in a 2-litre baking dish.
2. Rub the flour, oats and cold butter together until rough crumbs. Stir through the brown sugar, pecans and a pinch of salt.
3. Scatter the crumble evenly over the peaches. Bake 30-35 minutes until golden and bubbling.
4. Meanwhile, melt the butter and brown sugar in a saucepan over low heat. Add the cream and simmer gently 3 minutes.
5. Remove from the heat and stir in the flaky salt. Cool 5 minutes so it thickens slightly.
6. Rest the crumble 10 minutes, then spoon over a little warm caramel. Serve with vanilla ice cream or cream and the remaining caramel.