Who doesn’t love a good old comforting crumble? I had a serious hankering for some the other evening and that,teamed with some sorry looking peaches, was enough to get me in the kitchen. Unfortunately with no flour, butter or sugar to hand I had to think on my toes. An industrial size bag of desicated coconut and some macadamia nuts came to the rescue , and boy oh boy did they do good.
I’ll admit that I have never had a peach crumble before but I will certainly be making one again. My favourite part of this is the edges, where the juices of the peaches bubble up, caramelise and go deliciously sticky. This isn’t just great as a dessert but works for breakfast too. I’ve been enjoying it for brekkie this past week with some thick Greek yoghurt and honey, it works a treat.
6 Extra Large Peaches or 8 Standard Size Peaches, skin on, cut into 1 centimetre thick slices. I used a mixture of white and yellow flesh peaches.
1/4 Cup + 2 Tablespoons of Maple Syrup
1 1/2 cups of Oats
1/2 cup of Dessicated Coconut
1/2 Cup of Macadamia Nuts
2 tablespoons of Milled Flaxseeds
1/2 teaspoon of Salt
1/4 Cup Maple Syrup
1/4 Cup of Coconut Oil or Butter, Melted
1 teaspoon of Vanilla Extract
- Place the sliced peaches into a medium size dish. I used a 24 centimetre pie dish.
- Pour 1-2 tablespoons of Maple Syrup over the peaches, adjust this depending on how sweet the peaches you have are.
- Place the macadmaia nuts into a food processor and pulse until you have a medium size crumb, some fine powder with a few chunks. You can also just chop the nuts with a knife which is a bit of a laborious task but strangely therapeutic.
- Tip the ground macadamia nuts into a bowl. Add in the oats, dessicated coconut, milled flaxseed and salt. Toss together.
- Now add in the melted coconut oil, maple syrup (1/4 cup) and vanilla extract.
- Stir all this together. I like to get my hands in there and squidge the mixture between my hands to form clumps.
- Pour the crumble mixture of top of the peaches and pat it down slightly. Cover with foil.
- Place the crumble in the oven 180°C for 30-40 minutes.
- After about 30 minutes of cooking remove the foil to allow the top to become nice and brown.
- The crumble is done when you can stick a knife through the middle and the peaches are lovely and soft.
Served warm with a big dollop of ice-cream you can’t really go wrong. It would be amazing with custard too. Unfortunately I only had an out of date box of Birds custard powder and thought that might not be the most aesthetically pleasing for you. Enjoy.