GINGER, CARDAMOM & PEACH CRUMBLE

Serves 8 You will need:

• 900g ripe peaches or nectarines

• 30g fresh ginger root, peeled

• 1 teaspoon ground cardamom

• 3 tablespoons maple syrup

• 100g plain gluten-free flour or rice flour

• 100g coconut sugar or golden caster sugar

• 80g rolled oats

• 80g chilled butter, chopped in pieces

• Greek yoghurt or plain frozen yoghurt, to serve

1 Begin by firing up your oven to 180°C, 360°F, Gas 4.

2 Leaving the skins on, wash and slice the peaches or the nectarines, whichever you are using. You can compost the stones.

3 Add the chopped fruit to a shallow ovenproof dish, grate over the fresh ginger, sprinkle in the ground cardamom, and follow with the maple syrup. Toss together using your fingers to coat the fruit with the cardamom and maple syrup.

4 Cover the dish with foil and bake in the preheated oven for 20 minutes. While the peaches soften, make your oaty crumble. In a food processor, pulse the plain gluten-free flour or the rice flour, whichever you’re using, the coconut sugar or the golden caster sugar, whichever you’re using, the rolled oats and the chopped chilled butter. Alternatively, place all the above ingredients in a bowl, and use your fingers to rub the cold butter into the other ingredients until the mixture resembles breadcrumbs. My boys love doing this.

5 Once the fruit has softened in the oven, remove the foil and sprinkle over the crumble topping. Return the dish to the oven, uncovered, and cook it for 15 minutes or until the crumble is very lightly golden on top. Serve it with thick Greek yoghurt or plain frozen yoghurt. It’s particularly good as a sneaky breakfast with iced coffee.