Here’s a peach crumble recipe from my husband Christophe:
1. Grind a 10 ounce bag of almonds until it turns a soft powder.
2. Next, apply a little bit of butter on the bottom of the container you’ll use for baking. This is done to avoid the crumble from sticking too much on the bottom after baking.
3. Start with 5-6 peaches, wash, peel skin, and cut in cubes (not too small). I buy my peaches local from Blades Orchard.
4. Measure your diced peaches on a scale. Go to 1kg of peaches.
5. Spread in the container, is it covering all the container, until about 1 inch in height. If the peaches aren’t covering all the container, cut ? If not,then cut 2-3 more peaches. Note: I used a 13x9x2 baking pan.
6. Then, add in another big container, on the scale:
200 g of sugar
130-150g of grinded almonds)
1 teaspoon of cinnamon)
130-150g of flour
110-120g of butter (more than a 1/2 stick, melted)
7. Mix with your clean hands until the mix is in crumbles
8. Pour the mixture over the peaches.
9. Lastly, place the container in the oven 30 minutes at 415F.
