In the summer of 2015, I introduced a limited edition peach crumble to the Livia’s Kitchen stores. It did so well, and customers were so sad to learn it was only available for a short period of time, that I’ve decided to share a slightly altered recipe here. This crumble topping is nut-free, which makes it slightly lighter. Since the topping is predominantly made from oats, this crumble has become one of my favourite breakfasts of all time. – Olivia Wollenberg.
Summer peach crumble
Serves 8
Ingredients
For the filling
- 800g stoned and chopped peaches (skins on)
- 100ml maple syrup
- 1 tsp vanilla powder
For the crumble topping
- 200g ground oats (grind jumbo oats to an oatmeal before using) or oat flour
- 200g jumbo oats
- 5 tbsp melted raw coconut oil
- 100ml maple syrup
- 1/8 tsp salt
- 1 tsp vanilla powder
- coconut yoghurt, to serve
Method
- Preheat the oven to 180?C/gas mark 4.
- To make the filling: Cook the peaches in a saucepan over a medium to low heat with the maple syrup and vanilla powder. Cook for about 20 minutes or until soft.
- To make the crumble topping: To a mixing bowl, add the ground oats or oat flour, jumbo oats, coconut oil, maple syrup, salt and vanilla powder and mix thoroughly.
- Once the filling is nice and soft, add to an ovenproof dish and top with the crumble mixture.
- Bake for 20 minutes until the topping begins to brown.
- Serve with a dollop of coconut yoghurt.
- Extracted from Livia’s Kitchen by Olivia Wollenberg (Ebury Press, approx €25), out now. Photography by Tara Fisher.
Extracted from Livia’s Kitchen by Olivia Wollenberg (Ebury Press), out now. Photography by Tara Fisher.