Summer Peach Crumble
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Zubereitung
Preheat the oven to 190°C. In a large bowl, toss the peaches with the brown sugar, lemon juice, and ¼ teaspoon of salt until well combined. In a separate medium bowl, whisk together the flour, sugar, baking powder, cinnamon, and remaining salt.
Melt the butter in a HexClad 30 cm Hybrid Pan over a medium heat. Remove the pan from the heat and pour the butter into the dry ingredients. Add the milk and vanilla extract, then whisk until just combined. Pour the batter back into the pan and scatter the peaches evenly over the top.
Bake the cobbler until a skewer inserted into the centre comes out clean and the top is golden brown, about 1 hour. If the top is browning too quickly, loosely cover with foil for the final 15 minutes of baking. Leave to cool slightly before serving with vanilla ice cream.
