Crumble in a jar

Lately, I’m about 75% tomatoes (because tomato glut season and all that) and 25% peaches.

What can I say: when my favourite fruit & veggies are in season (and consequently cheap), I become completely obsessed try and make the most of it.

Crumble in a jar • Recipe • Cake + Whisky

As far as peaches are concerned, that means having them for breakfast with yoghurt, carrying boxes of chopped peach for on the go snacks, making jam…

And of course, crumble.

Crumble in a jar • Recipe • Cake + Whisky

Crumble is one of my favourite desserts.

It tastes THE BOMB and it’s the easiest thing to make.

You know how partial I am to a lazy dessert.

Crumble in a jar • Recipe • Cake + Whisky

Especially when said lazy dessert looks faaaaaaaar more impressive that it actually is.

And even more so if said lazy dessert, like these crumble in a jar, can be slipped into picnic baskets/totes/briefcases or gym bags.

Crumble in a jar • Recipe • Cake + Whisky

Perfect for al-desko/fresco lunches, suppers or a particularly indulgent snack… No matter the time of the day, those crumble in jar are just peachy!

Crumble in a jar

Yield: 2

Ingredients

    For the roasted fruit
  • 4 ripe peaches or nectarines
  • 1 tbsp honey
    For the crumble
  • 30g soft butter
  • 60g granulated sugar
  • 90g plain flour
    For the custard
  • 200ml milk
  • 1 vanilla pod, split in half
  • 1 egg yolk
  • 1/2 tsp corn flour
  • 25g granulated sugar

Instructions

  1. Pre-heat the oven to 150°C.
  2. Peel and chop the fruit, then place into an oven-proof dish. Drizzle with honey and bake until soft (about 35-40 min).
  3. In a large bowl, combine the butter, sugar and flour into a fine crumb. Place onto an oven tray and bake until golden (about 20min).
  4. Heat up the milk with the vanilla pod until just boiling.
  5. In the meantime, mix together the egg yolk, sugar and corn flour.
  6. Pour the milk over the egg mixture and stir well.
  7. Return the mix into a clean saucepan and cook gently over a low heat until it thickens.
  8. Layer the roasted fruit and custard into small (8oz) jars. Pop the lids on and store the jars in the fridge until you need them.
  9. Top with a layer of crumble and serve immediately.
http://cakeandwhisky.com/2017/08/14/crumble-in-a-jar/

More dessert recipes

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Vanilla lemon posset

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4 Comments

  1. 15-08-2017 / 1:20 AM

    I’m dying from your opening paragraph! We all have those fruits and veggies 🙂 I understand. I wish I had this jar of deliciousness in front of me right now for dessert.

    • 20-08-2017 / 9:08 PM

      Hahaha, yeah, fruit/veg gluts are both a blessing and a nightmare aren’t they?!
      xx Sandra

  2. 16-08-2017 / 11:24 AM

    This is such a fantastic idea! Looks really yum! Thanks for sharing!

    • 20-08-2017 / 9:09 PM

      Thanks for the kind words Jhuls! Let me know if you give it a go!!
      xx Sandra