September 19, 2025 • 5 mins
In spring I start to get impatient for those gorgeous summer fruit. It’s then that I’ll resort to using tinned fruit, and New Zealand peaches are some of the best you can get.
Makes 20x30cm tray
Ingredients
- 200g butter
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 2 cups plain flour + extra 1 tbsp
- 2 tsp baking powder
- 1 can tinned NZ peaches, drained and fruit chopped
- 1/3 cup sour cream
Method
- Preheat oven to 175 C. Line a Swiss roll tin.
- Cream the butter and sugar and then beat in the egg and vanilla. Mix in 2 cups flour and the baking powder and press all but ½ cup of the mixture into tin.
- Scatter the chopped peaches over the base.
- Add the extra tablespoon of flour to the remaining dough and mix together. Strew this over the fruit and dab teaspoons of sour cream over the top.
- Bake for 45 minutes or until top is golden.
- Leave to cool and slice either into fingers or squares.
- Serve warm as a dessert with whipped cream or ice cream or keep airtight in fridge and eat as a slice.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:07):
You're listening to the Saturday Morning with Jack Team podcast
from News Talks.
Speaker 2 (00:11):
Be hope you listen to those words carefully.
Speaker 3 (00:33):
Just having a bit of fun with you this morning.
That stone fruit by Soaked O Snicky Works is our cooks.
He's with us, good morning.
Speaker 1 (00:38):
I love it.
Speaker 4 (00:39):
Yeah, a little bit of fruit song.
Speaker 3 (00:40):
Yeah, yes, I think yeah, if you look at the
words very carefully, I think it might actually be stoned
fruit as opposed to stone fruits.
Speaker 5 (00:47):
So we.
Speaker 3 (00:49):
Don't know what you're talking about there. Yeah, I don't
have no idea. Yes, yes, yes, yes, not d stone
for no yet. Anyway, we need a peach and vanilla
crumble slice. Yeah, although I mean, I know we're in
to bring the heat, and I don't want to get
ahead of myselves. But have you got fresh peaches?
Speaker 1 (01:11):
No?
Speaker 5 (01:11):
I haven't, But at this time of the year, I
always get ahead of myself.
Speaker 4 (01:15):
I'm desperate, desperate for the summer fruit, and so.
Speaker 5 (01:18):
This is the time that I really rely quite heavily
on canned fruit and fruit or something that I've preserved
or something that I've frozen. You're absolutely right, so because
you know you do all that sort of well, I
freeze a lot of fruit in the summer, a lot
of seasonal stuff that's sort of dropped off, you know,
and I think, oh, oh, save that, and then summer
comes around and it's still in my freezer.
Speaker 4 (01:38):
So about this time I start diving in and go, well,
what's there.
Speaker 5 (01:41):
But I guess I was thinking about this because during
the week I read a disturbing story that a lot
of our New Zealand orchards orchardists in the Bay a
plenty have had their contracts canceled for supply or reduced
by what is because what.
Speaker 4 (01:55):
Are saying that? You know, they're tinned fruit for New Zealand.
Speaker 5 (01:59):
Peaches are on the decline, and I had a look
at the prices and they're about three eighty a can,
and you can buy you can buy fruit for about.
Speaker 4 (02:07):
A dollar eighty nine.
Speaker 2 (02:08):
Wow.
Speaker 4 (02:09):
Okay, fruit does not come from New Zealand. You know,
we have good.
Speaker 5 (02:12):
Labor laws where we have good fruit production, where our
fruit is amazing.
Speaker 4 (02:16):
It hasn't traveled miles, et cetera all that.
Speaker 5 (02:18):
So I guess this is a bit of a shout
out to our fruit growers and for all of us
consumers to try, if ever you can, to choose New
Zealand made. It might be a bit more expensive and
we might wonder why, but it is for all those reasons,
and it's great quality, and we do have good label laws,
et cetera in this country.
Speaker 4 (02:34):
So let's do it.
Speaker 5 (02:36):
This is a peach and vanilla crumble slice and it
is amazing. All you need to do is cream two
hundred grams of butter. There goes you budget right there anyway,
and a cup of sugar. That's cheap though, that's good. Okay,
Well take the wind cream that up till it's nice
and fluffy, and then beat in a nice egg and
a good tablespoon. I mean I always put a teaspoon
in the in the recipes, but really I mean a
(02:59):
tablespoon because you've got to really taste the vanilla in
this one.
Speaker 4 (03:03):
Mix in two.
Speaker 5 (03:03):
Cups of plain flour plus two tea spoons of baking powder,
and you start mixing that in and you think, oh,
this is a lot of flour and it's never gonna
need it. It's never gonna work. And do I need
a bit of milk in there?
Speaker 4 (03:14):
You do not.
Speaker 5 (03:14):
Just keep mixing, mixing, mixing, and it'll come together. And
you want to press all of that mix to your bar,
about half a cup of it into a lined kind
of Swiss rolltin and press it in and so that
it's a nice even base, and then scatter over. You're
taking your lovely cand of New Zealand peaches. You've drained
them off. You can use that juice for something else.
Mix it with a little bit of champagne or prosecco,
(03:36):
and mix it with a little bit of soda water
or ice. You chopped up that fruit and sprinkle that
over the base jack, and then add an extra tablespoon
of flour to your remaining dough ingredients. Mix that together
so it's kind of crumbly. Strew this over the fruit.
Left that old word strew. Strew it over the fruit,
and Dad tea spoonsful of sour cream all over the
(03:57):
top as well. I used about a third of a
cup of sour cream. Bake it for forty five minutes
or until the top is ready golden.
Speaker 4 (04:04):
Leave it to cool or eat it warm.
Speaker 5 (04:06):
You can slice it into fingers or squares. I made
this in about two seconds flat last night, photographed it
for you, and then took it up to a little
soiree we were having here in the community and I
dusted it with icing sugar and er went down a treat.
Speaker 4 (04:22):
It was absolutely beautiful.
Speaker 5 (04:23):
You know, you can have it with whipped cream and
ice cream, or you can just have it as a
bit of a slice. It's beautiful and you know that
with our canned fruit, it's a winner. So if you're
missing summer fruit, if you're longing for it, get into it.
Speaker 3 (04:37):
Just wheat the appetite, don't you Just to wheat the appetite.
Speaker 5 (04:41):
And not all canned fruits, you know, canned strawberries. I
wouldn't go for canned mushrooms. I'm not a big fan
of but there's a couple of things black Doris plums.
Speaker 4 (04:51):
And New Zealand peaches.
Speaker 5 (04:52):
I used to love the New Zealand apricots too, so
those in a can are great.
Speaker 3 (04:57):
How do you feel about a canned light chie?
Speaker 4 (05:00):
Oh well, I ton'tally love a light che Oh now,
don't you? I bet they got no to perfume me
for me?
Speaker 3 (05:06):
Interesting?
Speaker 1 (05:07):
Interesting?
Speaker 3 (05:08):
You know you're the same as my wife. She doesn't
like perfume me foods either. Yeah, yeah, okay, I fair
enough each other Ran, Thank you so much, Nikki. We
will make sure that recipe for a pitch and vanilla
crumble slice is up on the News Talks, he'db website.
Speaker 1 (05:21):
For more from Saturday Morning with Jack Tame. Listen live
to News Talks he'd be from nine am Saturday, or
follow the podcast on iHeartRadio
You're listening to the Saturday Morning with Jack Team podcast
from News Talks.
Speaker 2 (00:11):
Be hope you listen to those words carefully.
Speaker 3 (00:33):
Just having a bit of fun with you this morning.
That stone fruit by Soaked O Snicky Works is our cooks.
He's with us, good morning.
Speaker 1 (00:38):
I love it.
Speaker 4 (00:39):
Yeah, a little bit of fruit song.
Speaker 3 (00:40):
Yeah, yes, I think yeah, if you look at the
words very carefully, I think it might actually be stoned
fruit as opposed to stone fruits.
Speaker 5 (00:47):
So we.
Speaker 3 (00:49):
Don't know what you're talking about there. Yeah, I don't
have no idea. Yes, yes, yes, yes, not d stone
for no yet. Anyway, we need a peach and vanilla
crumble slice. Yeah, although I mean, I know we're in
to bring the heat, and I don't want to get
ahead of myselves. But have you got fresh peaches?
Speaker 1 (01:11):
No?
Speaker 5 (01:11):
I haven't, But at this time of the year, I
always get ahead of myself.
Speaker 4 (01:15):
I'm desperate, desperate for the summer fruit, and so.
Speaker 5 (01:18):
This is the time that I really rely quite heavily
on canned fruit and fruit or something that I've preserved
or something that I've frozen. You're absolutely right, so because
you know you do all that sort of well, I
freeze a lot of fruit in the summer, a lot
of seasonal stuff that's sort of dropped off, you know,
and I think, oh, oh, save that, and then summer
comes around and it's still in my freezer.
Speaker 4 (01:38):
So about this time I start diving in and go, well,
what's there.
Speaker 5 (01:41):
But I guess I was thinking about this because during
the week I read a disturbing story that a lot
of our New Zealand orchards orchardists in the Bay a
plenty have had their contracts canceled for supply or reduced
by what is because what.
Speaker 4 (01:55):
Are saying that? You know, they're tinned fruit for New Zealand.
Speaker 5 (01:59):
Peaches are on the decline, and I had a look
at the prices and they're about three eighty a can,
and you can buy you can buy fruit for about.
Speaker 4 (02:07):
A dollar eighty nine.
Speaker 2 (02:08):
Wow.
Speaker 4 (02:09):
Okay, fruit does not come from New Zealand. You know,
we have good.
Speaker 5 (02:12):
Labor laws where we have good fruit production, where our
fruit is amazing.
Speaker 4 (02:16):
It hasn't traveled miles, et cetera all that.
Speaker 5 (02:18):
So I guess this is a bit of a shout
out to our fruit growers and for all of us
consumers to try, if ever you can, to choose New
Zealand made. It might be a bit more expensive and
we might wonder why, but it is for all those reasons,
and it's great quality, and we do have good label laws,
et cetera in this country.
Speaker 4 (02:34):
So let's do it.
Speaker 5 (02:36):
This is a peach and vanilla crumble slice and it
is amazing. All you need to do is cream two
hundred grams of butter. There goes you budget right there anyway,
and a cup of sugar. That's cheap though, that's good. Okay,
Well take the wind cream that up till it's nice
and fluffy, and then beat in a nice egg and
a good tablespoon. I mean I always put a teaspoon
in the in the recipes, but really I mean a
(02:59):
tablespoon because you've got to really taste the vanilla in
this one.
Speaker 4 (03:03):
Mix in two.
Speaker 5 (03:03):
Cups of plain flour plus two tea spoons of baking powder,
and you start mixing that in and you think, oh,
this is a lot of flour and it's never gonna
need it. It's never gonna work. And do I need
a bit of milk in there?
Speaker 4 (03:14):
You do not.
Speaker 5 (03:14):
Just keep mixing, mixing, mixing, and it'll come together. And
you want to press all of that mix to your bar,
about half a cup of it into a lined kind
of Swiss rolltin and press it in and so that
it's a nice even base, and then scatter over. You're
taking your lovely cand of New Zealand peaches. You've drained
them off. You can use that juice for something else.
Mix it with a little bit of champagne or prosecco,
(03:36):
and mix it with a little bit of soda water
or ice. You chopped up that fruit and sprinkle that
over the base jack, and then add an extra tablespoon
of flour to your remaining dough ingredients. Mix that together
so it's kind of crumbly. Strew this over the fruit.
Left that old word strew. Strew it over the fruit,
and Dad tea spoonsful of sour cream all over the
(03:57):
top as well. I used about a third of a
cup of sour cream. Bake it for forty five minutes
or until the top is ready golden.
Speaker 4 (04:04):
Leave it to cool or eat it warm.
Speaker 5 (04:06):
You can slice it into fingers or squares. I made
this in about two seconds flat last night, photographed it
for you, and then took it up to a little
soiree we were having here in the community and I
dusted it with icing sugar and er went down a treat.
Speaker 4 (04:22):
It was absolutely beautiful.
Speaker 5 (04:23):
You know, you can have it with whipped cream and
ice cream, or you can just have it as a
bit of a slice. It's beautiful and you know that
with our canned fruit, it's a winner. So if you're
missing summer fruit, if you're longing for it, get into it.
Speaker 3 (04:37):
Just wheat the appetite, don't you Just to wheat the appetite.
Speaker 5 (04:41):
And not all canned fruits, you know, canned strawberries. I
wouldn't go for canned mushrooms. I'm not a big fan
of but there's a couple of things black Doris plums.
Speaker 4 (04:51):
And New Zealand peaches.
Speaker 5 (04:52):
I used to love the New Zealand apricots too, so
those in a can are great.
Speaker 3 (04:57):
How do you feel about a canned light chie?
Speaker 4 (05:00):
Oh well, I ton'tally love a light che Oh now,
don't you? I bet they got no to perfume me
for me?
Speaker 3 (05:06):
Interesting?
Speaker 1 (05:07):
Interesting?
Speaker 3 (05:08):
You know you're the same as my wife. She doesn't
like perfume me foods either. Yeah, yeah, okay, I fair
enough each other Ran, Thank you so much, Nikki. We
will make sure that recipe for a pitch and vanilla
crumble slice is up on the News Talks, he'db website.
Speaker 1 (05:21):
For more from Saturday Morning with Jack Tame. Listen live
to News Talks he'd be from nine am Saturday, or
follow the podcast on iHeartRadio
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