Thyme, Peach and Plum Crumble

Recipe courtesy of Sarah Graham

Watch how to make this recipe.

Thyme, Peach and Plum Crumble

Name: Thyme, Peach and Plum Crumble
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 to 6 servings
Ingredients: 1 tablespoon unsalted butter; 1 cinnamon stick; 1 star anise; 1 vanilla bean, halved lengthways (or 1/2 tsp vanilla extract); 4 ripe peaches, quartered; 3 ripe plums, halved; 1 cup apple juice; 2 or 3 sprigs fresh thyme; 50 grams (3 1/2 tablespoons) cold butter, cut into cubes; 50 grams (4 tablespoons) light brown sugar or 1 tablespoon honey, xylitol or alternative; 50 grams (1/2 cup) almond flour or all-purpose flour; 50 grams (1/2 cup) rolled oats (or coconut flour for gluten free); 50 grams (1/2 cup) chopped pistachios or pecans; 1/2 teaspoon ground cinnamon; Thick cream, custard or vanilla ice cream, for serving

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Level: Easy

Total: 1 hr
Active: 30 min

Yield: 4 to 6 servings

Level: Easy

Total: 1 hr
Active: 30 min

Yield: 4 to 6 servings

Ingredients

Spiced Peaches and Plums:

1 tablespoon unsalted butter

1 cinnamon stick

1 star anise

1 vanilla bean, halved lengthways (or 1/2 tsp vanilla extract)

4 ripe peaches, quartered

3 ripe plums, halved

1 cup apple juice

2 or 3 sprigs fresh thyme

Crumble Topping:

50 grams (3 1/2 tablespoons) cold butter, cut into cubes

50 grams (4 tablespoons) light brown sugar or 1 tablespoon honey, xylitol or alternative

50 grams (1/2 cup) almond flour or all-purpose flour

50 grams (1/2 cup) rolled oats (or coconut flour for gluten free)

50 grams (1/2 cup) chopped pistachios or pecans

1/2 teaspoon ground cinnamon

Thick cream, custard or vanilla ice cream, for serving

Directions

For the spiced peaches and plums: Melt the butter in a medium pot over medium heat. Add the cinnamon, star anise and vanilla bean. Pour in the apple juice, and bring to a boil. Add the peaches, plums and thyme. Gently poach until the fruit is soft and easily pierced with a knife, 15 to 20 minutes.
Meanwhile, preheat the oven to 400 degrees F.
For the crumble topping: In a food processor or mini chopper, pulse the butter, brown sugar, almond flour, oats, pistachios and cinnamon to the consistency of rough breadcrumbs.
Remove the fruit with a slotted spoon, reserving the syrup, and lay in a shallow oven-proof baking dish. Scatter over the crumble topping.
Bake on the lowest shelf of your oven for 5 minutes, then turn on the broiler and bake for a further 5 minutes, or until the crumble topping is golden.
Serve immediately with thick cream, custard or vanilla ice cream, and a drizzle of the reserved poaching liquid.

Cook’s Note

For a campfire friendly version, toast your crumble topping slowly in a pan over medium-low heat, and then sprinkle directly over the fruit just before serving.

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Thyme, Peach and Plum Crumble

Spiced Peaches and Plums:

Crumble Topping:

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