Peach and jam crumble is a delicious shortcrust pastry cake, easy to make and irresistible.
A crunchy crust encases a heart of diced peaches in a generous layer of peach (or apricot) jam, perfect as a dessert, but also for breakfast or a snack for both adults and children.
Read how to make the peach and jam crumble with the easy recipe below, as usual, right after the photo 😉
You might also be interested in the following recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1 3/4 cups all-purpose flour
- 1/3 cup sugar
- 7 tbsps butter
- Half packet baking powder
- 1 egg
- 2 peaches
- 7 oz peach jam (or apricot)
Preparation of the Peach and Jam Crumble
Wash the peaches, remove the pit, and cut them into small pieces (you can peel them or not based on your preference and the type of peaches used).
Gather everything in a bowl and set aside.
Put the flour, sugar, and baking powder in a bowl and mix thoroughly.Add the butter cut into pieces and knead until you have a uniform sandy mixture.
Add the egg and knead thoroughly.
Line a 8-inch springform pan with parchment paper.
Pour half of the prepared mixture into it, pressing it down with your hands to form an even layer.Pour the jam, spreading it on the shortcrust layer.
Pour the diced peaches over the jam and then cover everything with the remaining mixture, distributing it in crumbs over the entire surface of the cake.
Bake in a preheated static oven at 350°F for thirty to thirty-five minutes, until the desired level of golden brown.
Remove your peach and jam crumble from the oven and let it cool completely in the pan before transferring it to a serving plate and serving.
Notes
If you want to stay updated on all my recipes, without missing a single one, follow me on my Facebook page by clicking HERE.
