Peach Crumble with Maple-Walnut Ice cream

• Vegetarian

• Produce

  • 5 Peaches, ripe

• Pasta & Grains

  • 3/4 cup Oats

• Baking & Spices

  • 7 1/3 tbsp Brown sugar
  • 2 tsp Cinnamon
  • 14 tbsp Flour
  • 1/2 tsp Salt
  • 1 tsp Vanilla essence
  • 1/3 cup White sugar

• Dairy

  • 125 g Butter

Found on thebrickkitchen.com

Description

Ingredients

• 5-6 peaches, ripe
• 2 tablespoons flour
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla essence
• ¾ cup flour
• ¾ cup oats
• ⅓ cup brown sugar
• ⅓ cup white sugar
• ½ teaspoon salt
• 1-1.5 teaspoons cinnamon
• 125g butter, cold and diced (6 tablespoons)
• 2 cups cream
• 1 x 400ml tin sweetened condensed milk
• 1 teaspoon vanilla essence
• ¼ cup good quality maple syrup
• 2 tablespoons brown sugar
• ¼ cup good quality maple syrup
• 1 tablespoon unsalted butter
• 2 tablespoons cream
• 1 cup chopped walnuts

Directions

• Preheat the oven to 180°C.
• Cut the peaches into chunks (see picture) and place in an ovenproof ceramic dish, small sauce pan or similar. Add the first measurements of flour, brown sugar, cinnamon and vanilla and toss to coat.
• For the crumble topping, combine the flour, rolled oats, brown sugar, white sugar, salt and cinnamon.
• Add the butter and rub in with your fingertips until combined and you have pea sized crumbles. The butter should be well spread through out the mixture.
• Bake for 30-40 minutes or until the crumble topping is golden and crunchy.
• Serve straight away in bowls with maple walnut ice cream (recipe below) or a store-bought ice cream if short on time!
• In a small pan, combine the sugar, maple syrup, butter, and 2 tablespoons cream. Bring to a boil over medium heat, stirring occasionally. Continue to boil gently for 6-7 minutes. Stir in the walnuts Remove from heat and spread the mixture evenly over a baking paper lined tray. Leave to cool completely.
• Whip the 2 cups of cream to stiff peaks. Gently stir in the sweetened condensed milk, vanilla essence and maple syrup.
• Pour ⅓ of the mixture into a loaf tin or other freezer safe container. Top with ⅓ of the walnuts, swirling over the surface. Repeat twice more with the remaining thirds of the ice cream and walnuts.
• Cover and freeze for at least 8 hours before you plan to serve.