This peach crumble is made from purely storecupboard ingredients making it very economical! Serve with dairy or non-dairy cream if you like to elevate it slightly.
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Yields:
4
Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
Cal/Serv:
347
Ingredients
For the filling
3
x 410g tins peach slices, drained and rinsed
1/2tsp.
ground cinnamon
1Tbsp.
dark brown soft sugar
For the crumble
100g
porridge oats
3Tbsp.
desiccated coconut
50g
golden syrup
50ml
vegetable oil
Directions
Step 1Preheat oven 200°C (180°C fan) mark 6. For the filling, combine all the ingredients in a medium pan, cover and cook over medium heat for 15min, stirring occasionally, or until peaches are beginning to break down.
Step 2Remove lid and continue to cook for 5min, until most of the liquid evaporates. Scrape into a shallow 1 litre ovenproof serving dish.
Step 3In a medium bowl, mix together the crumble ingredients and scatter over the peaches. Bake in the oven for 20-25min until the crumble is golden.
Step 4Serve hot, with cream or ice cream if you like (or vegan alternatives, if preferred).
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
