Desserts · Vegetarian

Summer Fruit Crumble with a Hazelnut Top

Name: Summer Fruit Crumble with a Hazelnut Top
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: International
Ingredients: 25 g (2 tbsp) soft butter; 30 g (2 1/2 tbsp) brown or white sugar; 1.2 kg (2 lb 10 oz) peaches, nectarines or apricots; Zest of 1 unwaxed orange (optional); Crumble: 100 g (3/4 cup) shelled hazelnuts or almonds; Crumble: 100 g (3/4 cup) plain flour; Crumble: 100 g (1/2 cup) sugar; Crumble: 150 g (2/3 cup) cold butter, cut into pieces; Crumble: 1 pinch salt

This crumble comes together in two stages: the peaches soften first under the lid with a little sugar and orange zest, then bake uncovered under a crunchy hazelnut topping. The SuperSonic Chopper Extra grinds the nuts and rubs in the butter in the same bowl, leaving only the final crumbling to your fingers.

In brief Summer Fruit Crumble with a Hazelnut Top is a desserts recipe cooked in the Tupperware Premiaglass. It takes 55 minutes in total and serves 6 servings.

Total time: 55 min
Prep: 20 min
Cook: 35 min

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Product usedTupperware Premiaglass

Tupperware Premiaglass recipes (53)

+ Tupperware SuperSonic Chopper

Ingredients

6servings

25 g (2 tbsp) soft butter
30 g (2 1/2 tbsp) brown or white sugar
1.2 kg (2 lb 10 oz) peaches, nectarines or apricots
Zest of 1 unwaxed orange (optional)
Crumble: 100 g (3/4 cup) shelled hazelnuts or almonds
Crumble: 100 g (3/4 cup) plain flour
Crumble: 100 g (1/2 cup) sugar
Crumble: 150 g (2/3 cup) cold butter, cut into pieces
Crumble: 1 pinch salt

Method

Heat the oven to 200 °C (400 °F), fan setting. Coat the Tupperware Premiaglass casserole 2.1 l with the soft butter using a silicone brush and sprinkle with the brown sugar.
Wash the peaches, peel them if you like with the 2-in-1 peeler and cut them into large cubes. Place them in the casserole with the orange zest.
Cover and bake for about 15 minutes.
Meanwhile, put the flour, hazelnuts, sugar and salt in the Tupperware SuperSonic Chopper Extra and run it until the nuts are ground. Add the cold butter and run it again until the mixture looks even.
Remove the blades and pinch the mixture between your fingers to make coarse crumbs.
Scatter the crumble over the fruit and bake uncovered for about 20 minutes, until the top is deep golden.