A very simple and tasty dessert, the Crumble Hazelnut Cream and Peaches, without butter, eggs, or milk. A summer cake with a soft and fragrant heart.
When you’re in a hurry and don’t have time to let the crust cool, you can opt for a crumble. Just decrease the liquids in the dessert dough so that you have a mixture that forms crumbs. Spread half on the bottom, add your preferred filling, and then close with the remaining crumbs.
It’s also called a crumble pie because the principle is just like a crumble but closed on the top and bottom and prepared in a pie dish.
You can see other types of crumbles or closed crusts here:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Crumble Hazelnut Cream and Peaches
Ingredients for a 9.5-inch diameter pan
- 2 cups type 2 flour
- 1 pinch whole sea salt
- 1 tsp baking powder
- 3 oz brown sugar
- 5 tbsps coconut butter
- 1/4 cup water
- 1/2 cup hazelnut spread
- 4 nectarines
- 1/3 cup almonds (chopped)
- 1/4 cup apricot jam
Tools
- 1 Pie Dish
- 1 Blender
- 1 Knife
- 1 Pan
Steps for Crumble Hazelnut Cream and Peaches
Pour the flour, baking powder, sugar, a pinch of salt into a blender, mix everything, add oil and water, and blend until you have a grainy mixture.
Wash and slice the peaches well, sauté in a pan naturally for a few minutes until they become tender.
Chop the almonds and sprinkle the peaches well with the almond chop.
Line a 9.5-inch pan with parchment paper and pour half of the crumbly crust mixture, leveling.
Spread the hazelnut cream, pour in the almond peaches, level. Also add two tablespoons of apricot jam to make the crumble more delicious. Pour the other half of the crumbly crust on top, covering the filling well.
Bake for 40 minutes in a ventilated oven at 350°F.
Tips from thyme and lentils
Depending on the season, you can naturally vary the fruit, great with apples, but also with figs, apricots, pears.
Always remember to mix cooked fruit with a nut or cookie granules as it releases liquids.
You can use seed oil instead of coconut oil or a delicate extra virgin oil. Finally, you can reduce the sugar by 20 grams. This time I advise against using malt because it would not make the dough crumbly but sticky.
