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Peach Crumble - Serves 4

Peach Crumble


1. Pre-heat the oven 160˚C/Fan 140˚C/Gas 4.

2. In a pan, on a very low heat, gently poach the peaches with the vanilla, star anise and cinnamon. After five minutes remove from heat, cover and let the mixture infuse. Remove the star anise.

3. To make the topping: In a bowl, sift the flour, add the almonds, stir in the sugar and add the butter. Rub the butter into the mixture with your fingertips until it resembles fine breadcrumbs.

4. Spoon the infused peaches into an ovenproof dish, cover with the crumble topping and bake until crisp and golden brown (about 25 minutes).

5. Serve warm with scoops of Carte D’or Vanilla ice cream.


  • 450g fresh peaches, cut in half and stoned
  • Half vanilla pod, seeds removed
  • One star anise
  • Sprinkle of cinnamon

For Crumble Topping:

  • 100g plain flour
  • 25g ground almonds
  • 50g caster sugar
  • 75g butter, cut into small pieces.
  • Carte D’or Vanilla ice cream (400g)