Gourmet Peach and Apricot Crumble Cake

This Gourmet Peach and Apricot Crumble Cake combines sweet summer fruits with a buttery, cinnamon-spiced crumble. The tanginess of apricots and peaches pairs perfectly with the rich, crumbly pastry, while a touch of amaretti biscuits adds a delightful crunch. It’s a beautiful balance of flavors that will impress your guests or make a cozy afternoon treat.

Ingredients Checklist

For the Crumble Pastry:

• 300 g flour
• 90 g sugar
• Cinnamon to taste
• 1 egg
• 1 pinch of salt
• 120 g butter
• Grated zest of 1 lemon
• 1 sachet of baking powder

For the Fruit Filling:

• 500 g mixed fruit (peaches and apricots), diced
• 1 tablespoon potato starch
• 1 tablespoon lemon juice
• 30 g butter
• 40 g sugar
• Cinnamon to taste
• 5-6 amaretti biscuits, crumbled

To Decorate:

• Powdered sugar (as needed)

Make It Like This

Prepare the Fruit Filling:

1. In a saucepan, combine the diced peaches and apricots, sugar, potato starch, cinnamon, butter, and lemon juice.
2. Cook over medium heat for about 5-6 minutes until the fruit softens and the mixture thickens slightly.
3. Remove from heat and let it cool completely before using it in the cake.

Make the Crumble Pastry:

1. In a food processor or a large bowl, mix the flour, baking powder, butter, egg, sugar, cinnamon, lemon zest, and a pinch of salt.
2. Pulse or knead until the mixture forms coarse crumbs.

Assemble the Cake:

1. Line a 20 cm cake tin with baking paper.
2. Pour half of the crumbly dough into the bottom of the tin and press it down gently.
3. Sprinkle the crushed amaretti biscuits evenly over the dough.
4. Spread the cooled fruit filling on top, ensuring it is distributed evenly.
5. Cover the fruit with the remaining crumble dough, pressing lightly to secure it.

Bake:

1. Preheat the oven to 180°C (static mode).
2. Bake the cake for about 40 minutes, or until the top turns a beautiful golden brown.

Cool and Decorate:

1. Let the cake cool completely in the tin before removing it.
2. Dust generously with powdered sugar just before serving.

Tips for Success

• Chill the butter before mixing it with the dry ingredients. Cold butter helps achieve that crumbly texture.
• Ensure the fruit filling has cooled completely before adding it to the cake. This prevents the crumble pastry from becoming soggy.
• If you don’t have amaretti biscuits, you can use digestive biscuits for a different but equally delicious twist.

Serving Suggestions

This crumble cake is delicious served with a dollop of whipped cream or a scoop of vanilla ice cream. The creamy accompaniment complements the sweet and tangy fruit filling beautifully.

Enjoy every bite of this Gourmet Peach and Apricot Crumble Cake, a delightful dessert with a hint of summer in each mouthful!

Gourmet Peach and Apricot Crumble Cake

A delightful crumble cake featuring a blend of peaches and apricots with a sweet, buttery crumble pastry. This cake is perfect for summer, combining the juicy flavors of mixed fruits with the crispy texture of amaretti biscuits and a touch of cinnamon. Easy to make, this cake is ideal for special occasions or everyday treats.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Cooling Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine European, Italian

Servings 8 slices

Calories 350 kcal

Ingredients

  

For the Crumble Pastry

• 300 g flour for crumble pastry
• 90 g sugar for crumble pastry
• Cinnamon to taste, for crumble pastry
• 1 egg for crumble pastry
• 1 pinch salt for crumble pastry
• 120 g butter for crumble pastry, cold and cubed
• 1 lemon zested, for crumble pastry
• 1 sachet baking powder for crumble pastry

For the Fruit Filling

• 500 g mixed fruit (peaches and apricots) diced
• 1 tbsp potato starch for fruit filling
• 1 tbsp lemon juice for fruit filling
• 30 g butter for fruit filling
• 40 g sugar for fruit filling
• Cinnamon to taste, for fruit filling
• 5-6 amaretti biscuits crumbled, for fruit filling

To Decorate

• Powdered sugar as needed, to decorate

Instructions

 

Prepare the Fruit Filling

• In a saucepan, combine the diced peaches and apricots, sugar, potato starch, cinnamon, butter, and lemon juice.
• Cook over medium heat for 5-6 minutes until the fruit softens and the mixture thickens slightly. Remove from heat and let it cool.

Make the Crumble Pastry

• In a food processor or a large bowl, mix the flour, baking powder, butter, egg, sugar, cinnamon, lemon zest, and a pinch of salt.
• Pulse or knead until the mixture forms coarse crumbs.

Assemble the Cake

• Line a 20 cm cake tin with baking paper.
• Pour half of the crumbly dough into the bottom of the tin and press gently.
• Sprinkle the crumbled amaretti biscuits over the dough.
• Add the cooled fruit filling on top, spreading it evenly.
• Cover the fruit with the remaining crumble dough, pressing lightly.

Bake

• Preheat the oven to 180°C (static mode).
• Bake the cake for about 40 minutes or until the top is golden brown.

Cool and Decorate

• Once baked, allow the cake to cool completely before removing it from the tin.
• Dust with powdered sugar before serving.

Notes

• Allow the fruit filling to cool before assembling the cake to prevent the dough from becoming soggy.
• You can substitute peaches and apricots with other seasonal fruits.

Keyword Peach crumble cake, Apricot crumble, Summer dessert, Fruit crumble, Amaretti cake