Peach cottage cheese crumble slice is a simple and wonderful summer dessert. Made of a buttery layer, soft and creamy cottage cheese, fruity peach and crunchy crumbles it’s a delicious treat. A fresh, fruity slice to enjoy with your friends in the shadow of some trees.
I love simple desserts. Sometimes I just forget how delicious they can be. A couple of common ingredients put together, a bit of kneading, rolling out, a bit of mixing and baking. It can’t get easier than that. Wink. And so is this fruity crumble slice. Simple and fast to make.
This cottage cheese crumble slice has four layers. Oh, you’ll love them all. Firstly, a buttery and crispy base. Secondly, a creamy cottage cheese layer followed by the fruity peach layer. And thirdly, a layer of crumbles. Lovely!
Moreover, this pastry dough is simply amazing and it differs in one thing from the classic pastry dough. It’s buttery, flaky and easy to make. The “secret” is sour cream. Yes, I added some sour cream into the dough, which makes the crust lighter and a tiny bit more tender. It is a great dough to make ahead, too. Simply form a flat dish, wrap it in foil and keep it in the fridge for one day or in the freezer for up to three months.
Quark or cottage cheese and peaches
Then, the filling is made with quark, which is some kind of drained yogurt, just like cottage cheese. Consequently, it has way fewer calories, than cream cheese. Also, you can adjust the sugar quantities according to your preferences. And, I incorporated egg whites to make it fluffier and a couple of spoons of semolina, which helps to keep it staple to soak the excess moisture. Again, what a wonderful dessert!
For even more moisture, I added peaches. Because I couldn’t find fresh peaches (yeah summer season is still some steps away), I bought canned ones. I also read somewhere that canned peaches are as nutritious as fresh ones. Well, I don’t know about that. Having said that, make sure to buy peaches packed in their own juice, not in syrup, to avoid added sugar. You can use both, either fresh or canned peaches for this dessert. More, you can use different fruits as well. For instance, raspberries, apricots or blackberries, are a wonderful choice, too.
Don’t miss these recipes with peach as well: rosemary peach chicken skillet, different American bacon-peach pancakes or this wonderful raw asparagus salad with tomato meatballs and peaches.
In addition, the crumbles are best on the same day of baking. Later on, they get a bit softer, but they still taste delicious. Also, you can store the peach cottage cheese crumble slices in an air-tight box and keep it in a cool place for up to 4 days. But, who am I kidding? They won’t last that long. They are too yummy! Wink.
Check out more of my best summer treats like watermelon look-a-like popsicles, fruity mango coconut raspberry popsicles, homemade raspberry yogurt popsicles or these gorgeous choco raspberry-coconut cups.
Ingredients for peach cottage cheese crumble slice (baking dish 20x30cm):
- 280 g flour
- 5 g baking powder
- 20 g vanilla sugar
- 3 egg yolks
- 2 Tbsp of sour cream
- 180 g butter (cold, shaved or diced)
- 500 g quark (cottage cheese)
- 70 g icing sugar
- 20 g vanilla sugar
- 2 Tbsp of semolina
- 3 egg whites
- 2-4 peaches (depending on the size)
To begin, in a bowl, combine flour, baking powder and vanilla sugar. Then, stir in the egg yolks and the sour cream. Once, roughly combined, add the cold butter, either sliced/shaved or cut into small cubes.
Combine all together, by kneading or using a mixer, until smooth and united. Now, cut 1/3 of the dough off, wrap it in transparent foil and place it in the freezer for 2 hours. Wrap the rest of the dough in the foil as well and place it in the fridge for the next two hours.
Cottage cheese and peach
In the meantime, prepare the filling. Mix the cottage cheese (or quark) with icing sugar, vanilla sugar and semolina. Put aside, while you whip the egg whites. Once stiff peaks appear, gently fold them into the cream cheese mixture.
At this point, peel and cut the peaches (if using fresh ones) or drain and cut the canned ones. Furthermore, grease a baking dish and dust it with some flour. Then, take the dough from the fridge and roll it out to the size of your baking dish. If the dough is sticking, simply dust it with a bit of flour or roll it out between two parchment sheets.
Carefully transfer the dough into the baking dish. If it tears apart (don’t worry), simply take a small piece of the dough and patch it up. Wink.
Preheat the oven to 180º C. Afterwards, spread the filling in an even layer and top it with the peach cubes. Last but not least, take the dough, that you’ve put in the freezer, and grate it over the peaches.
Once the peaches are covered under a layer of crumbles, put the baking dish in the oven and bake for 35-40 minutes or until golden brown.
In conclusion, before cutting it into slices let it cool down completely. This peach cottage cheese crumble slice is a wonderful moist summer treat. And it tastes best on the day of baking.
Enjoy!
