Peach & almond oaty crumble
Background
My favourite English pudding is the crumble - but I don’t like it too sweet nor the crumble too thick. Actually I prefer oat & 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
- 4 peaches
- Juice of ½ lemon
- 8 Tbsp rolled oats
- 6 Tbsp almond flakes
- 4 Tbsp muscovado sugar
- 2 tsp ground cinnamon
- 2 Tbsp dried cherries or raisins
- Approx. 6 knobs of butter or 3 Tbsp soft dairy-free spread
Instructions
- 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.
Categories
- Meal Type: - Bake - Cakes - Dessert - Edible Gifts - Everyday - Puddings - Quick & Easy
- Cuisines: - British
- Occasions: - Dinner Party - Mothers Day - Parties - Sunday Lunch - Valentine's Day
- Ingredients: - Berries - Common Fruits
- Health and Diet: - Dairy Free - Diabetic - Gluten Free - Healthy
- Skill Levels: - Easy
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