Caramel peach crumble

Serves:

Ingredients

• 1 x 800g tinned peach slices in juice, drained
• 1 tbsp brown sugar
• 2/3 cup oats
• ¼ cup wholemeal flour
• ¼ cup brown sugar
• ½ tsp cinnamon
• 30g light butter or margarine
• ¼ cup flaked almonds

Method

Preheat oven to 200°C (180°C fan forced).

Place drained peaches and 1 tbsp of brown sugar into a shallow casserole or pie dish and mix through.

To make crumble, put oats, flour, brown sugar, cinnamon and butter into a processor and pulse until combined but not too fine (a chunky breadcrumb consistency). You may need to get your hands in there to make sure the butter is really mixed through properly (although please don’t do this in the processor bowl!).

Stir through almonds and sprinkle the crumble over peaches. Bake for 25 minutes until golden.

Serve with low fat custard, ice-cream or cream.

I make my crumbles healthier with a few little tricks

• More oats than flour. Oats are packed with fibre, low GI and just plain better for you.
• Wholemeal flour instead of plain. Wholemeal flour, whilst not great for all baking, is fantastic for crumbles.
• Reduced sugar content. The fruit is sweet enough so you don’t really need a lot of sugar.
• Light butter. I prefer to keep the saturated fat content down, but if you don’t use light dairy, then use full fat as there’s not much anyway.
• Add nuts. Nuts are a fantastic source of unsaturated fat, which is great for your heart and cholesterol levels. Almonds are also high in vitamin E, which is a natural antioxidant.
• You can reserve the peach juice and mix it through porridge or blend it into a smoothie.
• You can use white or wholemeal flour in this recipe.
• This crumble contains 924kj (220 cals); 5.7g total fat (1g saturated fat)
• This recipe was written by Jay Rogers for Kidspot, New Zealand’s best recipe finder.

More crumble recipes

• Apple and blackberry crumble
• Apple, mango and almond crumble
• Hazelnut and  apple crumble
• Nectarine crumble
• Peach crumble slice
• Jammy granola clusters

Serving Suggestions

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