serves
4
prep
15 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 350 g store-bought or home-made sweet shortcrust pastry
- 3 tbsp apricot jam
- 3 peaches, sliced
- vanilla ice-cream, to serve
Crumble topping
- 40 g butter, softened
- 2 tbsp slivered almonds, finely chopped
- ¼ cup (35 g) plain (all-purpose) flour
- 2 tbsp caster (superfine) sugar
- ½ tsp ground cinnamon
Instructions
1. Preheat oven to 200°C (400°F).
2. Roll out pastry between 2 sheets of non-stick baking paper into a rough round about 5mm thick. Place the pastry on a baking tray lined with non-stick baking paper. Spread the pastry with the jam leaving a 5cm border. Top the jam with the peaches. Fold over the pastry to form a rim.
3. To make the crumble topping, combine the butter, almonds, flour, sugar and cinnamon. Sprinkle in clumps over the top of the peaches.
4. Bake for 25 minutes or until pastry and the crumble top are golden. Serve warm with vanilla ice-cream.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
