Fragrant peaches are good without any processing. And when sweetened, combined with shortcrust pastry and nuts, they are even better. Our fragrant and structured peach crumble is proof of that.
Chop the walnuts into crumbs. Mix flour, brown sugar, baking powder and salt. Put the butter cut into pieces and chop into crumbs. Add walnuts.
Grease the mold generously with oil. Cut the peaches into 6 pieces, removing the pits. Put in a mold, sprinkle with vanilla sugar. Preheat oven to 190°C. Sprinkle the peaches with batter and place in the oven for 30 minutes.
Whip cold cream into foam. Scald the peaches for serving, remove the skin, beat the pulp with powdered sugar and lemon juice with a blender in a puree, mix with cream.
Divide the crumble into bowls, top with cream and serve.