For the crumble:
° 50 gr. wheat flour
° 25 gr. grated coconut
° 50 gr. sugar
° 50 gr. softened butter
For garnish:
° 465 gr. of peaches
For the dough:
° 1 untreated lime
° 125 gr. wheat flour
° 1 C. to c. level of Chemical Yeast Dr. Oetker
° 50 gr. sugar
° 1 egg
° 100 ml of oil
° 100 gr. heavy cream
° 50 gr. grated coconut
* Method of preparation :
1
Butter and flour the mold. Preheat oven :
Electric oven: 180 ° C
Fan-assisted oven: 160 ° C
2
Preparation of the filling
Clean the peaches. Slit the skin with a knife. Poach them for a few moments in boiling water, take them out, then run them under cold water. Remove the skin from the peaches, cut them in half and then stone them. Cut each 1/2 peach 4 into slices.
Preparation of the crumble
Combine the flour, grated coconut and sugar in a bowl. Add the butter in pieces and work with an electric mixer or by hand, until you get a lumpy dough of the desired size. Reserve and place in the fridge.
3
Preparation of the dough
Wash the lemon in hot water, dry it with a paper towel and zest it using a universal grater.
4
In a bowl, combine the flour, baking powder and lemon zest. Add the sugar, egg, oil, sour cream and grated coconut. Work with an electric mixer until you get a smooth dough.
5
Pour the dough into the mold and roll it out. Arrange the peaches in a rosette on the dough.
6
Distribute the crumble over the fruit. Place in the oven and cook:
Grid Position: Middle
7
Take the mold out of the oven and place it on a wire rack. Serve the pie warm or cold.
Enjoy !
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