672 kcal
8.6 g
88 g
33 g
17% RI
Download RecetteClic, free to start.
Cook it in the app
Free to start
Briefly dip the peaches in boiling water, then peel them.
Cut the peaches into wedges and gently sauté them in a pan with the honey and rosemary until tender but still holding their shape.
Leave the peaches to cool.
Rub the flour, brown sugar, salt and cold diced butter together with your fingertips until the mixture has a sandy texture with small pieces throughout.
Spread the crumble mixture on a baking sheet lined with parchment paper and bake at 180 °C until deeply golden.
15 minLeave the crumble to cool completely so that it becomes crisp.
Divide the cooled peaches and optional raspberries among individual glasses, alternating the layers.
Finish each glass with a generous layer of crumble.
34% RI
56% RI
47% RI
97% RI
4% RI
15% RI
6% RI
42% RI
25% RI
4% RI
4% RI
41% RI
0% RI
32% RI
0% RI
4% RI
8/8 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
