So winter is on its way but that doesn't mean you can't still enjoy fresh typical summer fruits. I've used some deliciously juicy and ripe peaches for this crumble as I wanted to try something new and different. The sweetness of the peach with the crumbly oaty top is such a great combination. It is so delicious as a pudding, an afternoon treat or even as breakfast with some soya yoghurt.
What you'll need:
-4 ripe peaches
-Agave nectar
-150g gluten free oats
-50g ground almonds
-3 tbsp ground flaxseed
Pre-heat your oven to 180 fan
Start by peeling the peaches and cutting into fairly large chunks/slices - you don't want too small pieces or it will turn into mush. Place the peach into a non-stick pan along with a splash of water and about a tablespoon of agave nectar. Allow to simmer on a low heat for about 10-15 minutes. Whilst the fruit softens, create your oaty topping by simply mixing all the dry ingredients in a bowl along with 3-4tbsp of agave nectar. As always, I usually measure this by eye, so feel free to add more if needed.
Place the stewed fruit into an oven-proof ceramic dish and cover with the oat mixture. Bake for about 10-15 minutes or until the top has gone a golden brown colour. Once cooked, remove from the oven and allow to cool for a few minutes. Serve up with dairy free cream, yoghurt or even coconut ice-cream for an added flavour.
Enjoy your weekend!
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