Swan Valley Stone Fruit Crumble
Juicy Swan Valley peaches and nectarines baked beneath a crisp, golden rolled-oat crumble. Best served warm with vanilla ice cream.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 385 kcal
Equipment
- •2-litre ceramic baking dish
- •Mixing bowls
- •Chef knife
- •Cutting board
Nutrition
Per serving, approximate
- Calories
- 385 kcal
- fat
- 15 g
- carbs
- 58 g
- fibre
- 5 g
- protein
- 5 g
- calories
- 385 kcal
Instructions
- 1
Preheat the oven to 180C (160C fan-forced).
- 2
Lightly grease a 2-litre ovenproof baking dish with a small smear of butter.
- 3
Toss the sliced peaches, nectarines, caster sugar, cornflour, and lemon juice together in a large bowl.
- 4
Transfer the fruit mixture evenly into the prepared baking dish.
- 5
Combine the plain flour, rolled oats, brown sugar, and ground cinnamon in a clean bowl.
- 6
Rub the chilled butter cubes into the dry ingredients using your fingertips until coarse, uneven clumps form.
- 7
Scatter the crumble topping evenly across the fruit layer without packing it down.
- 8
Bake for 35 to 40 minutes until the fruit juices bubble and the oat topping is golden brown.
- 9
Rest the crumble for 10 minutes at room temperature before serving warm.
Chef's tips
Select firm-ripe fruit so the slices retain pleasant texture after baking. Ensure the butter is fridge-cold when rubbing it into the dry mixture to achieve a crumbly, crisp crust.
Ingredient substitutions
- peaches and nectarines → plums, apricots, or canned drained peach slices
- plain flour → gluten-free plain flour blend
Storage
Store leftover crumble covered tightly in the refrigerator for up to 3 days.
Reheating
Reheat portions in a moderate oven at 170C for 10 minutes to restore crispness, or microwave for 1 minute.
Common mistakes to avoid
- •Using overly soft or mushy stone fruit which collapses into excess liquid during baking.
- •Melting the butter instead of rubbing it in cold, which makes a paste rather than a crumbly topping.
- •Covering the baking dish with foil, trapping steam and softening the oat topping.
Serving suggestions
Cooked Swan Valley Stone Fruit Crumble?
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