Peach And Red Currant Crumble Recipe

Name: Peach And Red Currant Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups all-purpose flour; 2 1/2 cups butter, softened; 2 1/3 cups sugar; 2 tsp vanilla extract; 8 None eggs; 1 1/2 tsp baking powder; 1 1/4 lbs peaches, halved, stoned and cut into thin wedges; 9 oz red currants; 3/4 cup powdered sugar; 2-3 tbsp lemon juice

Servings: persons

1
Mix 2 cups flour, 3/4 cup of butter in flakes, 1/3 cup of sugar, 1 pinch of salt, and 1 tsp of vanilla extract in a mixing bowl. Combine ingredients well, then crumble by hand and place in refrigerator to chill.
2
Cream together 1 3/4 cups of butter, 2 cups of sugar, 1 tsp of vanilla extract and a pinch of salt. Add the eggs one at a time, alternating each time with 1 tbsp of flour and stir well. Mix the remaining flour with the baking powder, add to the mixture and stir briefly.
3
Preheat the oven to 325u00b0F. Pour the dough into a greased and floured 13 x 15 inch baking dish and smooth surface. Arrange the peach slices and red currants in an alternating pattern on the dough, top with crumble and bake on the middle shelf of the oven for about 25 mins.
4
Remove cake from oven and allow to cool for about 3 hours. Mix the powdered sugar and lemon juice and drizzle over cake before serving.

2520

kcal

Calories

137

Fat

286

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 cups all-purpose flour, 2 1/2 cups butter, softened, 2 1/3 cups sugar, 2 tsp vanilla extract, and more.

Yes, Peach And Red Currant Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peach And Red Currant Crumble

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions