Peach Crumble

About Peach Crumble

Ingredients

• Medium pears, chopped 3 to 4
• Refined flour (maida) 190 gms
• Sugar 4 tbsps
• Keya Sri Lankan Cinnamon Powder ½ tsp
• Butter, chlled 130 gms

How to Make Peach Crumble (Stepwise Photos)

Method

1. Preheat oven at 180º C.
2. Take peaches in a bowl. Add 1 tbsp sugar and mix. Add ¼ tsp Keya Sri Lankan Cinnamon Powder and mix well.
3. Divide the peach mixture equally into 4 ramekin moulds.
4. To make crumble, take flour, remaining sugar, butter and remaining Keya Sri Lankan Cinnamon Powder in another bowl and mix till the mixture resembles breadcrumbs.
5. Divide the crumble equally over the peaches in the moulds. Place the moulds on a baking tray, put the tray in the preheated oven and bake for 15 minutes.
6. Serve warm.

Additional Tips and Tricks

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Chef Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps