Peach and Almond Crumble

INGREDIENTS

  • 100g Unsalted Butter
  • 3/4 cup Unsalted Butter
  • 1/2 cup Oats
  • 1/2 cup Oats
  • 1/2 cup Plain flour
  • 1/2 cup Thickened cream
  • 1 1/2 cup Thickened cream
Print Recipe

Preheat a fan-forced oven to 180°C.

Lightly grease a 30cm x 20cm baking dish.

Cut the peaches in half and remove the stone, then cut each half into 4 wedges and place them into the baking tray.

Dice the butter into small pieces and place it into a large mixing bowl with the sugar, almonds, oats, flour, and marmalade. Using your hands, mix together, rubbing the butter into the mixture until it looks like coarse breadcrumbs.

Sprinkle crumble over the top of the peaches (it does not have to cover them completely, some fruit can be left exposed).

Place the tray into the preheated oven and bake for 25 – 30 minutes or until lightly golden on top.

Remove from the oven, allow to cool for 15 minutes and serve warm with thickened cream (optional).

Maggie”s tip: This is also delicious served at room temperature.