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This gin, honey and peach crumble is a dessert lover's dream!
Aug 24, 2020
The key to this recipe is finding a perfect balance between the juicy, honey and gin-infused peaches and the crunchy, biscuity crumble. You can’t be stingy with either!
We like a nice thick base of the golden, jam-like fruit beneath a layer of crumble that’s thick enough to hold it’s own but thin enough to let the juices from the fruit bubble through when cooking. There are few more welcoming sights!
In this recipe, the velvety and sweet peaches absorb the aromatic gin so well and the honey gives them a delightful fragrance that you simply can’t get with sugar alone.
This easy recipe is a favourite here at Craft Gin Club HQ. It’s the ultimate crowd-pleaser! Give it a go…
Gin, Honey & Peach Crumble
Ingredients
For the fruit:
8 peaches, cut into large chunks
2 tbsp honey
50 ml gin
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp grated ginger
Zest of 1 lemon
2 tbsp light brown sugar
For the crumble:
70g walnuts, finely chopped
100g plain flour
100g unsalted butter, at room temperature
100g demerara sugar
100g ground almonds
3 tbsp granola, with any fruit removed and with any large pieces crumbled down.
Method
For the crumble:
Cream together the butter and the demerara sugar.
Add the flour, ground almonds, chopped walnuts and granola then stir everything together. Keep stirring until crumbs form (the more uneven the size of the crumbs the better).
Place the crumbs in the fridge to chill.
For the fruit:
Add all of the ingredients apart from the gin to a large heavy-bottom pan and stew on medium-low heat, stirring frequently.
When the pieces of peach are soft to the touch remove the pan from the heat. Be careful not to overcook your peaches, we are not making a jam, we want them to be tender but still able to hold their shape so that you get nice big, juicy mouthfuls to sink your teeth into.
Stir the gin into the fruit mixture.
Pour the fruit mixture into a heat-proof tray (this is what you will serve your crumble in, so a pretty one always helps). Leave to cool.
To serve:
Pre-heat your oven to 180c.
When the fruit mix is cool, pour the crumble crumbs on top in an even layer. You want to do this as close to serving as possible to keep layer-merging to a minimum.
Add a light, even sprinkling of demerara sugar (optional).
Place the crumble in the oven and leave for 30 minutes or until the top is nicely coloured and the juice from the fruit is bubbling up through the crumbs.
Remove from the oven and leave to rest for at least 2 mins then serve with cream, custard or ice cream.
For a ginny cocktail to pair with your crumble, you need to try our gin and peach iced tea!
Tagged:
Gin Baking
