A craving for cheese, bread, potatoes & the pitter-patter of tiny feet...
March 9, 2016
Roasted Peachy Crumble
March 28, 2015
To my complete surprise our two peach trees have starting fruiting and our little back garden trees are now laden with golden peach goodness.
Now I love a fruit crumble at the best of times, but a sweet crunchy autumn crumble can’t get any better. I love my crumbles hot, straight out of the oven served with really cold yoghurt or pouring cream so that the bowl becomes a melting pot of creamy, crunchy fruit deliciousness. My dad will always, always request Vanilla ice cream. Even at our wedding, his one request was that ice cream was served with dessert. Oh course he got his wish!
What’s great about this crumble is that it’s so good for you; you could quite literally eat it for breakfast the next day. Just skip the pouring cream at breakfast time, that’s purely a dessert treat!
You don’t have to roast your peaches first, you could soften them in a saucepan but I was being a bit lazy and trying to save on dishes so I decided to do it all in the one dish. We don’t have a dishwasher you see, so saving on washing up is always front of mind!
Roasted Peachy Crumble
6 large peaches, roughly sliced into chunky pieces
1 Tbspn pure maple syrup
1 Tbspn water (I actually used 1 Tbspn of pineapple juice that was left at the bottom of a bowl holding chopped fresh pineapple but water would be fine)
½ cup walnuts
½ cup coconut chips
3/4 cup ground almonds
2 Tbspn Pure Maple Syrup or use 2 Tbspn brown sugar
2 Tbspn coconut oil or butter, softened
Pre-heat oven to 180°C. Place the peaches in an ovenproof dish, drizzle over the maple syrup and the juice or water and mix everything together. Cover with foil and bake the peaches for 30-40 minutes until soft.
While the peaches are cooking, you can prepare the crumble topping. Place the walnuts and coconut chips into a food processor or Nutri-bullet and process until you have a chunky rough crumb. Pour into a bowl and add the ground almonds and cinnamon and mix everything together.
Using your hands, rub the maple syrup and coconut oil (or brown sugar and butter) into the dry ingredients until you have a chunky breadcrumb like texture. Set aside on the bench until the peaches are soft.
When the peaches are soft, take them out of the oven, remove the foil and cover the peaches with the crumble topping. Bake for approximately 20-30minutes or until golden and crunchy!
Serve with thick Greek yoghurt or a little pouring cream.
Gluten-Free, Dairy-Free (with coconut oil and served with coconut yoghurt)