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Peach Crumble

Top Rated Recipe

Last Updated: May 14, 2024

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Key Details:

prep time: 15 minutes

Cook time: 15 minutes

Difficulty Level: Moderate

Course: Dessert

Cuisine: British

Key Ingredients:

Peaches

Refined flour

Sugar

Cinnamon powder

Chilled butter

About Peach Crumble

Table of Contents

A classic British
dessert – very easy to make and simply delicious

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

Step 1.Preheat oven at 180º C.

Step 2.Take peaches in a bowl. Add 1 tbsp sugar and mix. Add ¼ tsp Keya Sri Lankan Cinnamon Powder and mix well.

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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

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

(Pav with Chingri Maach)

(Chicken Parmesan Pakoras)

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Recipe Rating:

Average rating 0 / 5. Vote count: 0

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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

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