This Hibiscus Peach Crumble was what I came up with when I realised I had too many peaches that were about to get rotten. Peaches are in season and like every summer I always buy more than I actually need. It’s the excited of indulging in one of my favourite fruits. As with many other seasonal fruits, peaches are great to make a dessert.
Thinking quick, I selected all the very ripe peaches, chopped them and tossed the into a sweet and vibrant syrup. I obviously now needed something as an addition to make sense of whatever I was about to create. My eyes went straight to the Kellogg’s corn flakes cereal box in my cupboard and there and then I created a perfect crumble without much fuss. Oh and the entire pie, tart, cobbler, crumble or whatever you like to call it, is completely gluten-free and dairy free. As unlike most similar desserts, I didn’t make use of flour, butter and milk. Although in the end I topped with creamy yogurt, I’m still pretty happy with myself.
Here’s the recipe:
Hibiscus Peach Crumble
For the Filling
- 5 Ripe Peaches
- 1/4 cup Sugar
- 5 Dried Hibiscus Flower (about a tsp)
- 1/5 cup water
- Pinch of Salt
- 1 tsp Cinnamon
For the Crumble
- 1 pack Kellogg's Corn flakes (375g)
- 1 tbsp Sugar
- 1 tsp Cinnamon
- Pre-heat oven to 170 degrees. De-seed and cut the peaches into wedges (It doesn't have to be perfectly cut nor do you need to peel the skin off) and set aside.
- In a sauce pan, cook the hibiscus flower in water, until the water is fully infused with the hibiscus flavour and is a vibrant red colour.
- Remove the flowers from the water and place on a paper towel (This is optional, but I like to save them to use as a garnish).
- Pour the peaches into the pan of hibiscus syrup, add the cinnamon, salt and stir, making sure the peaches are coated with the syrup.
- Pour the peach filling into a pan (an 8 inch pan is perfect).
- For the crumble, pour the corn flakes into a bowl with the sugar and cinnamon. Using your hands roughly crush the cornflakes into smaller bits (but not smooth)
- Spread the crushed corn flakes evenly over the pan of peaches, then take any leftover syrup from the sauce pan and sprinkle over the cornflakes.
- Place into the pre-heated oven and bake for 40 to 45 minutes. (Check between baking to see that the corn flakes do not burn, you can also cover with a foil paper half way through baking).
- Remove from oven and let seat for 15 minutes before serving.