Can’t wait for warmer weather and all the glorious fruit that comes with it? Me neither!
Combing the grocery store aisle, I spied a jar of peaches. “Hmm…. Nothing to peel, no pit to remove, let’s try a summer fruit cake crumble in the winter.” And so it was.
This crumble cake would work with any canned or jarred fruit that’s drained and patted dry. The next time I’ll try apricot.
Crumble cakes are easy to make. They’re kind of a cake on the bottom and kind of a crumble on the top, and all done by hand with no special equipment. And with pastry cream to bind the top and bottom with the peaches in the middle, it’s as if summer has arrived early.
Arliano Update (Aggiornamento Arliano):
Badda bing, badda boom! In just three days, our contractors installed our new heating and cooling system in our lower apartment. We thought it would take two weeks with a hope and a prayer, but here we are. Now they are working on our well so we can get fresh water. They have also kicked off projects in our house (these will take least 4-6 months). Both bathrooms and the kitchen have also been demolished, making way for new pipes, tiles, and fixtures more appropriate for this century. Our contractors have finished their other clients’ projects so now it is “tocca a noi” (“our turn” in Italian). In garden related news, in just a couple of weeks it will be time to start germinating seeds. Yippie skippie!
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Peaches and Cream Crumble Cake
- Ingredients for the Crumble
- 2 3/4 cups (360 g) flour
- 7 tablespoons (100 g) cold butter, cubed
- 1/2 cup (100 g) sugar
- 1 egg, beaten
- 1 teaspoon baking powder
- 2 cups (1/2 liter) whole milk
- 1 cup (180 g) of regular sugar
- 1/2 cup flour, minus a tablespoon (70 g) flour
- 3 egg yolks (save the whites for something else)
- 1 teaspoon vanilla extract
- 6 – 8 peach halves from a 15 ounce can or jar, drained, patted dry, and roughly chopped
Ingredients for the cream and peaches
- In a large mixing bowl add the beaten egg, sugar, butter, flour sifted with baking powder and mix by hand or use a pastry blender until you have a consistency that is sandy and crumbled. Set this aside
- To make the cream, place the egg yolks into a small saucepan, sift and add the flour and sugar and whisk everything until the mixture is homogenous
- Add the milk a little at a time, and whisk until it is all incorporated
- Over a medium heat, stirring constantly, cook until the cream thickens to the point of leaving thick ribbons when you lift the whisk out of the pan. Remove the pan from the heat and add the vanilla extract. If there are any lumps in the cream, press it through a sieve. Place a piece of plastic wrap over the cream and let it cool to room temperature before using. TIP: A quick way to cool pastry cream is to line a baking sheet with plastic wrap and spread the cream out thinly, covered with plastic
- Preheat the oven to 350 F (180 C)
- Butter a 9-inch (23 cm) cake or springform pan and line it with parchment paper
- Spread half of the crumbled mixture over the bottom of the pan and pat it down. Add the pastry cream in an even layer, then add the drained, chopped peaches over the cream. Next, evenly distribute the remaining crumbled dough over the peaches
- Bake for 35 minutes. Let the cake cool and garnish it with whipped cream, sour cream, yogurt, or powdered sugar. NOTE: This cake slices much more cleanly if it is refrigerated and if you use a serrated knife. Be sure to run a knife around the perimeter before removing it from the pan