Contents
INGREDIENTS
- 825g can peach slices in natural juice
- 2 tablespoons almond meal (ground almonds)
- 1 cup thick vanilla custard
CRUMBLE TOPPING
- 50g butter, chilled, chopped
- 1/4 cup firmly packed brown sugar
- 1/4 cup plain flour
- 1 cup rolled oats
- 2 teaspoons ground ginger
METHOD
- Step 1Preheat oven 180°C/160°C fan-forced. Drain peaches, reserving 2 tablespoons juice. Place in a 6cm-deep, 6 cup-capacity ovenproof dish. Drizzle with reserved juice. Sprinkle with almond meal. Top with custard.
- Step 2Make basic crumble topping: Using your fingertips, rub ingredients together in a bowl until mixture resembles coarse breadcrumbs.
- Step 3Sprinkle over custard. Bake for 20 to 25 minutes. Set aside to cool for 5 minutes. Serve with cream, custard or ice-cream.
