Peach & Blueberry Crumble
Here’s an easy dessert without much fuss, made in my air fryer!
For my quick and easy crumble, I use two simple hacks to reduce the time and effort needed to make it:
First, I make the crumble topping ahead of time and keep it in my freezer so I’ll always have some on hand. Do this and your future self will love you.
Secondly, since the most timing consuming part of a crumble is preparing the fruits, I used canned and frozen fruits!
Canned peaches are already juicy and don’t need to be cooked before hand! They’re also already ripe, sweet and have the perfect texture. It’s a great option in a place like Singapore, where we don’t grow our own fruits.
While I made this in the air fryer, it works just as well in the oven. The former would be ideal if you’re making a small batch; otherwise, stick to the oven!
THE RECIPE
SERVES 2
Ingredients
Filling
1 x 425g canned peach halves, drained and sliced
150g frozen blueberries
1 tbsp lemon juice
Crumble
30g instant oatmeal (plain)
30g flour
30g butter
15g brown sugar
Pinch of cinnamon
Pinch of salt
Zest of 1 lemon
Directions
Place the flour, oatmeal, sugar, salt and cinnamon into a large mixing bowl.
Cut the butter into small cubes and add to the mix.
Rub in the butter into the dry ingredients using your fingertips and thumbs, until a crumble forms. Make sure to work quickly so that the butter doesn’t melt.
To make the filling, mix peaches, blueberries, and lemon juice.
Place into a heatproof dish and scatter the crumble over the top.
In the air fryer, bake at 180°C for 7 minutes, lower to 170°C for remaining 3 minutes, or until crumble is golden brown and crisp. Turn the dish around halfway through for even cooking.
Notes
If you want to store extra crumble topping in the fridge, double or triple the recipe.
Use any combination of frozen fruits you prefer.
If you’re baking this in the oven, bake at 190°C for 10 minutes
Nutrition
Per piece
Calories: 286kcal
Carbohydrates: 51g
Protein: 5g
Fat: 14g
Sugar: 20g
Sodium: 112.2mg
Fibre: 6g