Baked peaches with almond crumble
4 - 5
PersonalPoints™ per serving
This warm, sweet and crunchy dish is perfect when topped with 99% fat-free plain yoghurt. Enjoy it as a delicious dessert or snack.
4 medium, ripe, halved, stones removed
¼ cup(s), (20g)
¼ cup(s), (55g)
30 g, chopped
Dry rolled oats
⅓ cup(s), (30g)
1 x 3 second spray(s)
- Preheat oven to 180°C.
- Lightly spray a shallow baking dish with oil. Arrange peaches, cut-side up, in prepared dish.
- Place almonds and brown sugar in a food processor. Process until almonds are coarsely chopped. Add butter and pulse until small clumps form. Add oats and pulse until just combined. Spoon about 2 tbs almond mixture into centre of each peach, pressing lightly to cover the cut-side of peaches. Bake for 40 minutes or until topping is golden brown and crisp and peaches are tender when pierced with a fork but still hold their shape.
- Transfer dish to a wire rack and allow peaches to cool for about 10 minutes before serving. Serve warm or at room temperature.
For a hint of spice, add ½ teaspoon ground cinnamon or ½ teaspoon ground ginger to the food processor with the almonds and brown sugar in step 3.