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Peach & custard crumble cake
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Ingredients:
  • 280g plain flour
  • 115g rolled oats
  • 40g almond
  • 200g butter
  • 100g brown sugar
  • 425g can peaches, drained
  • 2.50 gm ground cinnamon
  • Cream or custard, to serve
  • 20.00 gm custard powder
  • 40.00 gm caster sugar
  • 250ml milk
  • 4.40 gm Queen vanilla extract
  • 20g butter
Instructions:
  • Preheat your oven to 180°C. Lightly grease and line a 20cm springform pan with non-stick baking paper for easy release.
  • In a small saucepan, mix custard powder and sugar, then slowly whisk in the milk. Cook over medium-low heat until it boils and thickens. Take off the heat and stir in vanilla and butter until melted.
  • Mix the flour, rolled oats, and almonds together. Melt butter and sugar in a saucepan on low heat until the sugar dissolves. Combine this with the flour mixture. Press half of the mixture into a cake pan. Top with peaches and sprinkle cinnamon. Pour custard over peaches. Crumble remaining oat mixture over custard, pressing down gently.
  • Bake until golden brown, then cool for 10 minutes before removing from pan. Serve warm with cream or extra custard on the side.

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