- For the crumble
- 100 grams ground almonds
- 100 grams Cane sugar
- 2 packets Vanilla sugar
- 1 pinch Iodized salt
- 1 generous pinch ground Cinnamon
- 150 grams apple cinnamon Granola
- 120 grams Butter
Rinse the currants, drain and with a fork, strip the berries from the stems. Blanch the peaches in a pot of boiling water for 10 seconds, rinse with cold water and remove the skin. Halve the peaches and remove the pits.
Place the fruit in a 23 cm (approximately 9-inch) pie plate. For the crumble: In the bowl of an electric mixer fitted with the dough hook, mix together the almonds, cane sugar, vanilla sugar, salt, cinnamon and granola. Melt the butter over low heat, let cool slightly, and gradually add to the bowl, mixing until coarse, there should be lumps.
Preheat the oven to 175°C (approximately 350°F).
Scatter the crumble over the fruit. Bake on the lowest rack of the oven until the crumble is crisp and the fruit is juicy and bubbling, 30-35 minutes