Peach and Apple Crumble

Fruits were never a regular part of my diet. Despite the fact that I do love the taste of mangoes, strawberries, blueberries, apples, melons, and a whole lot of other fruits, I can never be persuaded to eat my daily serving. I’m not sure if a lot of people have this problem, because usually it’s with vegetables that people get iffy with.

Peach and Apple Crumble

But what I discovered is that in one specific form, I can eat fruits like crazy—PIES. There’s just something so charming and homey about a warm piece of pie. It reminds me of lazy weekends and the company of friends. I guess it’s the feelings and memories which adds another dimension to any fruit.

There’s just something so inviting about peaches and apples

The following recipe is not exactly a pie, as any self-respecting pie maker will tell you. The main reason is the lack of a bottom crust. In fact, this is for a crumble. But like any pie, it gives the same feeling of warmth along with the tangy sweetness of the fruits. In my book, a cobbler is just lazy pie—the same wonderful result without having to make the bottom crust. Historically, the reasons for not having the bottom crust may be completely different, but the bottom line is still simplicity.


  • 1 29-oz. can of Yellow Cling Peach Halves, drained and pieces cut in two
  • 1 apple, cored and sliced into eighths
  • 1 tsp ground cinnamon
  • ¼ cup cream
  • ¼ cup condensed milk
Crumb Top
  • 1 stick of butter, melted
  • ¼ cup of light brown sugar
  • 1 ½ cup of all-purpose flour
  • 1 tsp ground cinnamon


Pre-heat the oven to 200°C (400°F). In a large bowl, toss the peaches and apple slices together with the ground cinnamon. Place the fruits in a 6-inch square baking dish and bake for 30 minutes, or until the fruits caramelize slightly. Take the pan out of the oven and allow to cool slightly.

While baking the fruits, combine the melted butter, flour, sugar and cinnamon. Fluff the mixture up using a fork.
Lower the temperature of the oven to 180°C (360°F). Combine the cream and condensed milk. Pour the mixture over the fruits. Create a top layer with the crumb mixture. Bake for another 15-20 minutes, or until the crumb is browned and crisp. Serve warm.



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