Serves 6
Imported peaches hit the supermarket shelves September onwards but for truly delicious ‘peachiness’ keep this recipe up your sleeve until they are in season here.
You can replace with tinned peaches but add more fresh apples as they will provide the ‘bite’ needed in this dish. Bring on summer!
Ingredients
- 6 peaches (we used Golden Queen), peeled, stone removed and sliced
- 2 Granny Smith apples, peeled, cored and sliced
- ¼ cup caster sugar
- 1 tsp ground allspice
- ½ tsp ground cinnamon
- 3 Tbsp water
- Juice of 1 lemon
- 1 ½ cup standard flour
- 1 ¼ tsp baking powder
- ¼ tsp cinnamon
- ½ cup caster sugar
- ½ tsp salt
- 75g unsalted butter, grated
- 1 large free range egg, lightly beaten
- ½ cup milk
- 2 Tbsp extra caster sugar
Method
- Preheat the oven to 175 degrees. In a 30cm x 25cm (or similar) baking dish combine the first 7 ingredients, cover with tinfoil and bake for ½ hour. Take off the tinfoil and cook for a further ½ hour.
- Remove from oven and increase heat to 200°degrees.
- In a bowl combine the flour, baking powder, spice, sugar and salt. Add grated butter and mix through with your fingers until fully incorporated.
- With a knife mix through beaten egg and milk until a sticky batter.
- Spoon batter onto fruit until fully covered, in a rustic way. Sprinkle with extra caster sugar.
- Bake for a further 30 minutes until golden and crunchy on the top.
- Serve warm with vanilla ice cream, on the deck with your best mates.
