Peach Streusel

I first made this sensational recipe after my parents were given a bucket of beautiful ripe plums (thanks Mr and Mrs D). The original 1970s recipe that I based this recipe on was a Plum Streusel Flan.  It has a bread base, with luscious tart fruit in the center, and a crunchy crumbly top.  In my wanderings I chanced upon a tray of irresistible fresh peaches that were ripe, a bit squishy and screamed to be converted into this delicious 'bread'.  Essentially this dough/streusel combination would fit any stone fruit that you may have in abundance, or may find on your neighbours tree. 

Ingredients

for the dough:

225 g strong plain flour

1 1/2 tsp dried yeast

6 tblsp lukewarm milk

40 g butter (softened)

25 g caster sugar

1 egg

finely grated zest of 1 lemon

pinch of salt

for the filling:

20 small fresh peaches

for the streusel:
225 g plain flour
175 g butter (cold)
175 g caster sugar

Method

1. Stir together the milk and yeast in a small bowl. Set aside in a warm place for 10 minutes.
2. Combine the butter, sugar, egg, lemon rind and salt in another small bowl.
3. Meanwhile sift the flour into a mixing bowl, make a well in the center. 
4. Pour all of the wet ingredients into the flour and work together until the dough is smooth and elastic.  This can be done in a stand mixer with a dough hook.
5. Cover the dough in a bowl with cling wrap and set in a warm place to rise for 1 to 1 1/2 hours or until doubled in size.
6. Once risen, knock the dough down and knead until it is easy to handle.
7. Lightly grease a rectangle 36 cm x 28 cm tray and line with baking paper.
8. Using flat fingers, press the dough out to cover the bottom of the tray. Set aside.
9. Slice the peaches in half and remove the stones.  They don't have to be perfect.
10. Place the peaches in the tray, with the cut side down (skin up) and squeeze them into a 4x5 grid to fit the dimensions of the tray.
11. To make the streusel rub the butter, flour and sugar together with the tips of your fingers in a large bowl until the mixture resembles fine bread crumbs.
12. Pour the streusel mix over the peaches/dough (don't be too particular as it's prettier when it's rustic).
13. Bake in a moderately hot oven (200 degrees Celsius) for 40 minutes or until the bread is cooked. Turn the oven off and leave to cool for 10 minutes.
14. Don't lift the slice out of the tray until completely cooled - although you can sneak a slice with a spatula if you can't resist.
15. Cut into 20 slices when completely cooled. Serve with pouring cream.