Hazelnut & Vanilla Crumble with Peaches and Blueberries
Crunchy, buttery crumble studded with hazelnuts, plenty of oats and scented with vanilla, scattered over juicy peaches and blueberries.
Author: Sarah Coates
Serves: Serves 6
Ingredients
For the crumble:
1 + ½ sticks (175g) butter
½ cup (110g) sugar
1 tsp vanilla bean paste, or the seeds from 1 vanilla bean
1 cup (100g) whole rolled oats
1 + ½ cups (225g) plain flour
½ cup chopped hazelnuts
big pinch of salt
For the fruit:
4 peaches
2 cups blueberries (frozen is fine)
⅓ cup (75g) sugar
1 tbsp arrowroot powder
pinch of cinnamon
zest of 1 lemon, and juice of half
Instructions
Preheat the oven to 180C/350F.
Wash and quarter the peaches, and place them into a large pie dish with the frozen blueberries and the remaining ingredients for the fruit. Toss well and set aside.
To make the crumble, place the butter, sugar and vanilla into a large bowl and cream together until light and fluffy.
Add the remaining ingredients and stir through well until everything is combined, and forming small, doughy clumps.
Scatter the crumble mixture over the fruit, place onto a lined baking tray and bake for 45 minutes, or until golden brown and bubbling at the edges. Serve with vanilla ice cream.
Recipe by The Sugar Hit at http://www.thesugarhit.com/2015/03/hazelnut-vanilla-crumble-with-peaches-and-blueberries.html