Creamy Peach Almond Crumble Pie

Ingredients for 1 servings:

• 125 g butter
• 50 g sugar
• 1 pinch of salt
• 200 g flour
• 1 tbsp water
• 125 g butter
• 100 g sugar
• 50 g almond(s), ground
• 150 g flour
• n. B. Butter vanilla flavoring
• 1 can peach(s)
• 3 eggs
• 75 g sugar
• 400 ml cream
• 150 g almond(s), ground
• 1 tbsp flour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Shortcrust pastry with peaches, creamy cream filling and crispy almond crumble

Grease a 26cm springform pan or pie dish and chill. Prepare the shortcrust pastry (using your preferred method) and line the dish with it, creating a rim approximately 3cm high. Chill. For the crumble, mix the flour, almonds, and sugar. Add the butter flakes and mix everything into crumbles of the desired size, either with a knife and then with your fingers or simply with the dough hook of a hand mixer. Also chill in the refrigerator. Meanwhile, preheat the oven to 180°C (top/bottom heat). For the filling, first whip the cream until stiff peaks form and chill. Then beat the eggs with the sugar until thick and creamy, stir in the almonds and flour, and finally fold in the cream. Now spread the (drained!) peaches on the shortcrust pastry base and spread the icing on top. Bake in the preheated oven for about 15-20 minutes, until the surface has set slightly. Then spread the crumble topping on top and bake the cake for about 25-30 minutes, until the crumble is a lovely golden brown. It’s best to also do the toothpick test to make sure the cream mixture is cooked through. Then let the cake cool completely on a wire rack. It should stay in the pan for a while, as the filling may still be quite soft—so don’t remove it from the pan until it’s still lukewarm at most.