Peachy granola crumble

This is a crumble recipe like no other… it features fruit and oats, but from that point on it is rather different. The topping is made of crunchy granola and, given the chance, I would eat it by the spoonful. We made this with some sad specimens of peaches, gone over the top, but the result was still delicious. granola topping - spoonful 20-10-14peaches in the dish - ready for the topping 20-10-14Serves 4
4 large or 6 small, just ripe or slightly under-ripe peaches or nectarines
Juice of a small/medium lemon
1 tsp vanilla extract
1 tbsp runny honey or soft brown sugar
For the topping:-
50-75g coconut oil [raw or odourless]
100g fine oatmeal
100g porridge oats
Pinch of salt
25g ground almonds
50g soft brown sugar
A handful of flaked almonds

First, make the topping. Preheat the oven to 170C/Gas 4 and line a baking tray with parchment paper. melt the coconut oil 20-10-14Melt the coconut oil gently in a saucepan, then take off the heat. In a large bowl, mix all the other topping ingredients. the dry granola mix 20-10-14Add the melted oil and mix until well combined. Spread this mixture over the prepared baking tray. granola topping - ready to go into the oven 20-10-14Bake for 25-30 minutes, stirring halfway through. It should be pale golden in colour, not brown, as it will continue cooking later in the oven. Leave to cool completely. This amount should make two crumbles, so set half aside [it keeps well in an airtight box in the fridge, or in the freezer]. To make the pudding, preheat the oven to 180C/Gas 4.

Halve the peaches, remove the stones and cut each half into seven or eight wedges. Put them into an oven dish and squeeze over the lemon juice. Stir the vanilla into the honey and drizzle it over the fruit. Spoon your half of the crumble mixture over the fruit, evenly, in a thin layer. Sprinkle with flaked almonds. flaked almonds for the topping 20-10-14in the oven 20-10-14Bake for 25-30 minutes, checking to make sure the flaked almonds don’t burn. The fruit should bubble up nicely and the topping should be brown. just out of the oven 20-10-14Leave to settle for 10-15 minutes before eating, if you can. plateful 20-10-14This is a Hugh Fearnley-Whittingstall recipe. For more peachy recipes from River Cottage – including Peach Watercress and Redcurrant salad – click here. peach - close-up 20-10-145 to remember
las avenas – the oats
incluye – it features
cereal para desayuno a base de avena – granola
líquido/a – runny [sauce]
un coco – a coconut

One thought on “Peachy granola crumble

  1. Pingback: Mushrooms + wine + butternut | Notes on a Spanish Valley

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