For the crumble:
° 50 gr. wheat flour
° 25 gr. grated coconut
° 50 gr. sugar
° 50 gr. softened butter
° 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 :
1Butter and flour the mold. Preheat oven :
Electric oven: 180 ° C
Fan-assisted oven: 160 ° C
2Preparation of the fillingClean 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 crumbleCombine 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.
3Preparation of the doughWash the lemon in hot water, dry it with a paper towel and zest it using a universal grater.
4In 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.
5Pour the dough into the mold and roll it out.
Arrange the peaches in a rosette on the dough.
6Distribute the crumble over the fruit.
Place in the oven and cook:
7Take the mold out of the oven and place it on a wire rack.
Serve the pie warm or cold.