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!

Print Recipe

Prep Time 10

Cook Time 20

Resting Time 4

Total Time 30

Servings: 4 people

Cuisine: British

Calories: 1234

Ingredients Method

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

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.