Cut butter into smaller pieces. Put over mid low heat
Once tuen liquid it will foam up. Reduce the heat keep stirring
Starting to clear up turn on the heat again
Do this until u can c brown trace and the butter smell is flogging over the kitchen.
Put in a ceramic or pyrex bowl. Spoon out the white foam. Leave to cool and stick in the fridge for 1 hour
It will solidified up like this. U can use this in shortbread it tasted more caramelish.
Put all the dry ingredient together and whisk thru.
Slice ur peach. I use white longevity chinese peach. Cos i prefer not too sweet cobbler. (The can yellow peaches r quite sweet, if u like sweet go for it)
Run a knife around the bowl. Lift up the butter. Now go preheat the oven to 200 c or 395 f
Cut the caramel into little cubes
Dump onto flour mixture and knead in with ur hands or cutters.
Add the egg.
The final process should still be crumbly. Now spray you trays with pam.
U can use muffin tin too press firmly tho
Press it nice and firm
Lay the fruit on top of the crumbs. Be as OCD as u like
Add the berry
Same for cupcake tin version.
Top with crumb.
Done! Sorry i add some raspberry on top to resemble a football team we were watching
I Asked the boys to spear me one. This is what they left me with ...
- 1.0 Peach
- 3.0c All purpose flour
- 1.0c White sugar
- 1.0tsp Baking powder
- 0.0tsp Cinnamon
- 1.0 Large egg
- 250.0g Butter
- 1.0c Raspberries