Peach Crumble Cups are the perfect Autumn snack. Wholewheat brown butter crunchy crumble surrounding a sweet peach and apricot filling. Served with a dollop of greek yogurt and a fresh peach slice, you get all the crumbly nutty goodness with a sweet fruit filling. Please pass me one now!
For the crumble base and topping
110g (1/2 cup) unsalted butter, browned and at room temp
300g (2 cups) flour
180g (¾ cup) golden granulated sugar
1 teaspoon baking powder
Pinch of salt
1 egg, lightly beaten
75g (1/3 cup) unsalted butter, cold and cubed
For the peach filling
8 stoned fruit (I used 6 peaches and 2 apricots), de-stoned, cubed and/or sliced
1 lemon, zest and juice
1 teaspoon cornflour
1 tablespoon fresh thyme leaves
For the crumble mix
- Pre-heat your oven to 180C (350F). Line a 12 hole cupcake tin with cupcake cases or baking paper squares as I did.
- If you haven’t already done so then brown your butter. Do this by adding it to a medium saucepan over medium heat and stir until it turns golden brown. Remove from the heat and allow to cool to room temperature.
- In a large mixing bowl add the flour, granulated sugar, baking powder, salt and egg and stir until combined. Then add the browned butter and stir until fully combined. Next add the cold cubed butter and using your finger tips rub the butter until the mixture until it resembles bread crumbs.
For the peach filling
- In a separate medium sized bowl, toss the fruit, lemon zest, lemon juice, cornflour and thyme leaves until mixed together.
- Once your crumble mixture and peach filling are ready, then separate the crumble mixture into two. Now spoon the crumble mixture distributing evenly between the 12 cupcake moulds. Then press the mixture with your finger tips or the back of a spoon until firm and compact.
- Next divide the fruit between the 12 moulds, spooning it on top of the firm base. Add any residual juice and herbs too! I save some of the peach slices to use at the end.
- Sprinkle the remaining crumble mix onto the fruit evenly between the 12 moulds.
- Add any remaining peach slices and herbs.
- Bake for 25-35 minutes until the fruit is oozing and juicy and the crumble top has browned and is crunchy.
- Serve with a big dollop of Greek yogurt, an extra slice or two of fresh peach and a drizzle of honey if you fancy it.
CAN I FREEZE CRUMBLE CUPS?
Absolutely. Allow to cool completely and then place the crumble cups into the freezer. After two hours the crumble cups should be cold enough for you to stack in a zip-lock bag or freezer safe container. They’ll freeze for 3 months.
To thaw, remove the quantity that you’d like and set on your counter top to thaw to room temperature. They can be enjoyed as is or you can heat them in the microwave for 30 seconds and serve with a dollop of vanilla ice-cream…delicious!
Keywords: Crumble, dessert, snack, fruit dessert, baking