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18 août 2019
The preparation of this vervain peach crumble doesn’t require a lot of efforts to make. It’s actually the perfect recipe to use the few peaches getting too ripe in the corner of your kitchen. To make the best use of all ingredients and don’t throw anything away, I kept the peach juice that disgorged overnight and used it as a syrup, deliciously perfumed by the vervain. It does wonders in a refreshment or added to a cocktail or lemonade!
I don’t know about you but personally I haven’t seen the summer passing by. On the opposite of the never ending Berlin winter, I have the feeling that I barely got reused to those afternoons spent at the lake, those apéros on the balcony, or just that more or less sunny weather. I’ve started again the good habits of preserving seasonal products as long as they are tasty: rosemary apricot jam, slow roasted tomatoes with olive oil, strawberry jam, preserved lemons,… so that I’ll be able to enjoy all year long.
For people who are allergic to nuts, you can easily swap them with more indulgent ingredients: cacao nibs, chocolate chunks,… And most of all, don’t forget the scoop of vanilla ice-cream to come along your vervain peach crumble!
More peach recipes:
Burrata, pesto, roasted peach & tuna filo tart
Peach, orange blossom & pecan nuts rustic pie
Vineyard peach & basil tart
Ingredients
- 3 yellow peaches (500g)
- 85g sugar
- A few sprigs of fresh vervain (5-6)
- 100g flour
- 80g butter, at room temperature
- 80g sugar
- A small handful of walnuts
- 1/2tsp vanilla paste
Instructions
- 1. In a pan, add peaches cut in pieces, sugar and vervain. Stir well, cover and infuse for a few hours or overnight.
- 2. When peaches infused long enough and the juice has released, cook on low heat for about 10 minutes, in order to make peaches more tender. Their juice will also turn more syrupy.
- 3. Preheat oven to 180C. In a bowl and using your fingers, mix flour, soft butter sugar, vanilla and crushed walnuts, until you get a crumbly dough.
- 4. Remove vervain sprigs from the peaches, then add the mixture to individual moulds or a small cast iron pan - if there is too much syrup to your liking, keep some aside that you can use in other recipes for instance -, then sprinkle dough crumbs homogeneously on the top.
- 5. Bake at 180C for 20 to 30 minutes depending on your oven. Serve warm or cold.
