Peach Doughnut and Date Crumble

My husband has a tendency to bring home fresh fruit always promising me that he will eat it or make a fruit salad for us both, but neither ever happens and I end up making something sweet with them, as was the case with some peach doughnuts he had brought home last week.  They were beginning to soften and bruise in places and in this humble abode, we do hate waste. 

Peach doughnuts are also known as Saturn peaches and flat peaches (see image below).   The first time I had a peach doughnut was in Edinburgh looking for the sunshine on Leith.   In recent years, they have become readily available.  I do find them far more sweeter and juicier than the round peach bum brand.   

Anyway these were roughly chopped for this Peach Doughnut and Date Crumble.   It was very different from the Ginger and Plum Crumble.  I found it was much sweeter in taste and had more texture.  

I'm entering this  to Fat Tuesday hosted by Jill at  Real Food Forager; and No Waste Food Challenge, which encourages us to use up leftovers - the peaches were getting soft and needed using up, and the dates (see below) had been in my fridge for far too long! The challenge is hosted this month by Elizabeth's Kitchen Diary on behalf of Kate from Turquoise Lemons. 

Elizabeth is also hosting Credit Crunch Munch, a food blogging challenge set by Helen at Fuss Free Flavours and Camilla at Fab Food 4 All.  This challenge encourages us to share our frugal food recipes in order to share that good food does not have to cost the earth.  The peach doughnuts were 6 for a £1 and the packet of Tunisian dates around 80p from a South Asian grocery shop, most of the other ingredients were in my kitchen cupboard.  

 

Peach Doughnut and Dates Crumble
Serves 6
Ingredients
6 - 8 peach doughnuts, stones removed and sliced
8 dates, roughly sliced
Optional: 40g golden caster sugar
For the crumble topping
150g plain four
100g chilled, diced butter

75g, caster sugar

50g rolled oats

Method

Preheat the oven to gas mark 6. Mix together the peaches, dates and optional sugar, then scatter them in a 2 pint ovenproof dish.

Rub the butter into the flour until it resembles unevenly sized breadcrumbs. Stir through the sugar and oats and scatter over the peaches and dates.

Bake for 30 - 35 minutes until the plums are soft and the crumble is golden brown.