Peach and almond crumble

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.