Photo of Grilled peach crumble by WW

Grilled peach crumble

5
5
5
SmartPoints® value per serving
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
A summer version of a fruity crumble with a crunchy brown bread and almond topping

Ingredients

WW Soft Malted Danish Bread

50 g, torn into chunks

Light Brown Sugar

1 tablespoons

Ground Cinnamon

¼ teaspoons, level

Almonds

15 g, flaked

Peach

4 medium, destoned and halved

The Lake District Dairy Co. Naturally Fat Free Vanilla Quark

200 g

Honey

2 teaspoons, level

Instructions

  1. Preheat the oven to 150°C, fan 130°C, gas mark 2. Put the bread in a mini food processor and blitz until you have a fine crumb. Transfer to a bowl, add the sugar, cinnamon and 1⁄2 tbsp cold water, raking together with a fork to get some chunkier crumbs. Spread out on a baking tray and bake for 20 minutes, giving it a stir halfway through, until the crumbs are crisp.
  2. Put the almonds in a frying pan set over a medium-low heat and cook, stirring continuously, until they start to colour. Immediately remove from the heat and add to the crumbs. Set aside to cool.
  3. Cook the peaches, cut-side down, on a medium-hot barbecue or griddle pan for about 3 minutes without moving. Carefully turn over, and cook for a further 2 minutes. Using a fish slice, carefully remove the peaches from the barbecue or griddle pan and transfer to a plate.
  4. Serve 50g vanilla quark and 2 griddled peach halves per person, topped with the almond crumb mixture and a drizzle of the honey.

Start eating better than ever!