We’re talking peach here but you could use any seasonal fruit, such as apples or plums. I’ve also tried using crumbled digestives instead of the almonds and that worked a treat.
- Yield: 4 to 6 Servings
- 3 ripe peaches, skinned and stoned
- butter, for greasing
- a drizzle of maple syrup (optional)
- 175 g wholemeal spelt flour
- 65 g cold butter, diced
- 25 g ground almonds
- 25 g flaked almonds
- 50 ml maple syrup
How to Make It
- Preheat the oven to 180°C/160°C Fan/Gas 4.
- Slice the peaches. Grease a 1-litre baking dish with butter and arrange the peaches in the bottom of it. If you think your peaches need a little extra sweetness, drizzle them with maple syrup.
- For the topping, put the flour in a bowl, add the diced butter and rub it into the flour with your fingertips until the mixture is the consistency of breadcrumbs. Stir in the ground and flaked almonds, then drizzle over the maple syrup and stir briefly. You’ll think the mixture seems a little strange without sugar, but don’t worry – it will be fine.
- Spoon the crumble mixture on top of the peaches, then bake in the oven for about 30 minutes, until the top is tinged with brown. Serve with home-made custard.