Peach and almond oaty crumble
My favourite English pudding is a crumble – but I don’t like it to be too sweet or the crumble too thick. Actually I prefer oat and nuts crumble, which is more like a granola topping. The other day I bought a large bowl of peaches which started to go soft very quickly, so I made this lovely peach and almond oaty crumble. I used gluten-free oats, dairy-free spread and served it with vanilla coconut “yoghurt”, but do free to use normal butter and serve it with custard, crème fraîche or vanilla ice-cream!
Ingredients
Method
- Preheat the oven to 180°C.
- Peel the peaches and cut them into thin wedges.
- Put the peach slices in 4 ramekins or a pie/tart tin. Scatter the dried fruits over the peach, then sprinkle half of the sugar and half of the cinnamon on top. Squeeze the lemon juice all over them. Scatter a few dots of butter/spread on top.
- Using a pestle and mortal, roughly grind the almonds. Put most of this in a mixing bowl, then add the oats, cinnamon, sugar and butter/spread. Using your fingers, work it into a rough crumble.
- Scatter the remaining almond on top of fruits then add the crumble, pushing it slightly down with the base of the spoon.
- Bake for 20 minutes or so until the crumble is crunchy and golden.
- Serve warm.