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