Roast Peach Crumble with Icecream

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Roast Peach Crumble with Icecream

This recipe pre-dates my 5 Ingredients philosophy

Serves 4
75g butter
75g rolled oats
75g raw sugar
75g sliced almonds, toasted
75g walnuts, toasted
1/2t ground cinnamon
2 large or 4 small ripe peaches
vanilla icecream, to serve

1. Preheat oven to 200C (or cool down from your trout cooking). Combine butter, oats, sugar, nuts and cinnamon in a food processor and whizz until the mixture looks like coarse crumbs.

2. Halve and de-stone peaches and place in an oven proof dish cut side up. Divide crumble mixture between peaches pushing down to form an even topping. Bake while you are enjoying your fish for 25-30mins or until topping is golden. Serve hot with a generous scoop of icecream.