John Myers
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Cherry and Peach Crumble Cake
The perfect cherry and peach crumble cake recipe with a picture and simple step-by-step instructions.
For the crumble dough
- 380 g Flour
- 180 g Brown sugar
- 1 pinch Salt
- 1 pinch Nutmeg
- 1 packet Bourbon vanilla sugar
- 2 tsp Baking powder
- 1 Egg
- 225 g Butter
For the filling
- 500 g Peach fresh
- 250 g Cherries
- 20 g Sugar
- A tart pan or a springform pan (26 or 24 cm) – depending on what you have available – grease and flour or line it with baking paper. Preheat the oven to 180 degrees top and bottom heat.
- (Personally, I’m not a fan of peaches from a can with sugar-free sugar and marinated in a syrup-like liquid, so I prefer fresh peaches. But that’s up to you …)
- Pour boiling water over fresh peaches, let stand for 2-3 minutes and then remove. Now the skin can be easily peeled off. Remove the pulp from the core and cut into pieces. Wash and stone the cherries. Put everything aside.
- For the crumble dough, put all the ingredients in a bowl and use the hand mixer to make crumbles. If the mixture is too moist and does not form any crumbles, simply stir in a little more flour. With the dough, it is also not sooooooo important that the sugar dissolves completely.
- Pour 2 / 3 of the dough into the mold and press on. Form an edge about 3cm high. Mix the peach pieces and cherries with the sugar and spread on the dough base. Sprinkle the remaining crumble generously over the top and press down lightly.
- Bake on the middle rack for about 50-55 minutes, until the surface is golden brown. After baking, let it cool in the pan for about an hour.
- Vanilla ice cream or vanilla sauce tastes good with it
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