Baked Peaches with Almond Crumble

I made this last night in a bid to make some imperfect peaches slightly more appetizing: ripe peaches are really necessary to make this good.

Serves four


2 ripe peaches, cut in half with stones removed

handful of oats

tablespoon of soft brown sugar

tablespoon chopped, toasted almonds (to toast place chopped almonds in a dry pan on a low heat for a few minutes until they smell toasty, being careful to see they don’t burn)

knob of butter

pinch of salt

How I made it:

Turn oven onto 180 degrees celsius. Places peaches in baking dish and bake for 25-30 minutes, or until the flesh is very soft, piping hot and bubbling slightly. Meanwhile, in a bowl combine the oats, sugar and butter and salt and mix together until a crumble consistency, and stir in almonds and leave in fridge until needed. When peaches are looking mostly cooked (see above), heap a spoon of crumble on top of each and return to the oven until browned – around 5-10 minutes.

Eaten with:

Best eaten with single cream, crème fraîche or natural yogurt as a foil to the sweetness.


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