The peach and chocolate crumble is a crumbly and fragrant dessert, reminiscent of the English crumble, but it is more like a “deconstructed” pie.
The shortcrust pastry, strictly made with vegetable oil, is literally crumbled instead of compacted and filled with delicious and fragrant peaches and luscious dark chocolate. An irresistible combination of flavors without regrets.
The peach and chocolate crumble is a dessert I often prepare, as it is really quick to make, very versatile, because it can be filled in a thousand ways, and the result is superb.
A crispy crust with a rich and luscious filling, like my pear and chocolate sbrisolona, the chocolate sbrisolona with an apple heart, the blueberry sbrisolona, and even the savory sbrisolona.
Perfect to serve at breakfast, as a snack, or as a dessert at the end of a meal or at birthdays. In short, every occasion is good to enjoy it.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for the peach and chocolate crumble
- 3 yellow peaches
- 2 1/4 cups Type 1 flour
- 1 egg
- 1 egg yolk
- 1/2 cup sunflower oil
- 2/5 cup sugar
- 2 teaspoons baking powder
- 3 oz dark chocolate
Tools
- 1 Bowl
- 1 Baking pan
- Paper towels
- 1 Chopper
- Parchment paper
Steps for preparing the peach crumble
To prepare the delicious homemade peach crumble, start by thoroughly washing the peaches.
I used nectarines, but regular peaches are just as good.
After washing them, pat them dry with paper towels, cut them in half, remove the pit, and dice them. Chop the dark chocolate with a chopper. Place the ingredients in a bowl and mix.
Meanwhile in a bowl, pour the flour, the egg plus the yolk
the sugar, the vegetable oil and the baking powder.
With a fork, break the eggs and mix the ingredients roughly and then continue to crumble with your hands.
Line a mold (Ø 8-9 inches) with parchment paper. Spread ¾ of the dough on the bottom, press lightly.
Add a tablespoon of sugar to the peaches and chocolate, mix, and pour over the dough.
Cover with the remaining crumbs and bake in a static oven for 30-35 minutes at 356°F or until golden.
Storage
The peach crumble keeps at room temperature for 1 day, covered with a glass dome or plastic wrap. It can be kept in the fridge for 2-3 days well covered with plastic wrap.
You can freeze it cooked: slice it, wrap each piece in plastic wrap, and then place in freezer bags.
It lasts up to 2 months.
To consume it: defrost at room temperature and, if you want, heat it for 5-10 minutes in the oven or air fryer to bring it back to its original crispiness.
IF YOU LIKE MY RECIPE, RATE IT WITH MANY STARS
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