Peach and al­mond crum­ble

Australian Women’s Weekly NZ - - CONTENTS -

PREP AND COOK TIME 40 MIN­UTES SERVES 4-6 8 large (about 1.75kg) ripe yel­low peaches, peeled (see Julie’s tip) ¼ cup (55g) caster sugar 1 tea­spoon vanilla bean ex­tract ½ cup (75g) plain flour ¼ cup (55g) caster sugar, ex­tra 80g but­ter, at room tem­per­a­ture ⅔ cup (60g) rolled oats ⅔ cup (90g) sliv­ered al­monds cus­tard, cream or ice cream, to serve 1 Pre­heat oven to 180°C (160°C fan-forced). 2 Re­move stones from peaches; slice into 2cm-thick wedges. Place in a medium saucepan with the sugar, vanilla and 2 ta­ble­spoons wa­ter. Sim­mer for 5 min­utes or un­til peaches be­gin to soften. 3 Com­bine the flour, ex­tra sugar and but­ter in a bowl; mix well. Add the oats and al­monds, and mix again. Spread the peaches over the base of a large bak­ing dish. Scat­ter the crum­ble mix­ture over the top. 4 Bake for 30 min­utes or un­til golden. The top will crisp up as it cools. Serve with cus­tard, cream or ice-cream, if de­sired. Not suit­able to freeze or mi­crowave.

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