Crispy Peach Crumble Recipe

Delicious peach crumble served warm with ice cream


1/2 cup butter
3/4 cup all purpose flour
1 cup coconut
1 cup corn flakes
1 teaspoon cinnamon
1 cup brown sugar
1 teaspoon ginger
1 (1 large) tin peaches drained
or 1 kg fresh peaches, peeled, pitted, sliced and stewed for 15-20 minutes.


Cream butter and sugar in a bowl.

Grind cornflakes with a magic bullet or food processor.

Mix flour with other dry ingredients and ground cornflakes in a second bowl.

Mix the dry ingredients into the creamed butter and sugar to make the crumble.

Place the peaches into an ovenproof dish.

Pour the crumble mixture over the top.

Bake at 350F (180C) for 30 minutes or until topping is browned and crispy.

Serve warm with ice cream.