Blood peaches have a short season so make the most of them in this fab crumble.
150g (5 oz) standard flour
120g (4 oz) butter, cut into small pieces
3 Tbsp brown sugar
½ cup (about 15) roughly chopped Brazil nuts
½ cup coconut thread (or chips)
Grated zest 1 lemon
⅛th tsp ground cinnamon
6 blood peaches
Plain yoghurt, lightly whipped cream or vanilla ice cream for serving
1 Preheat oven to 180°C (350°F). Sift the flour into a bowl and add the butter. Rub butter in with your fingertips, or use a pastry blender, until well amalgamated, then mix in sugar, Brazil nuts, coconut, lemon zest and cinnamon.
2 Peel blood peaches, cut in half then cut into wedges. Pile the fruit into shallow dishes or ramekins for individual desserts, (or into a shallow ovenproof dish if you prefer one large crumble). Press fruit to make the layer even. Spoon crumble over the top, ensuring all the fruit is covered. Gently pat it in place. Put ramekins or pie dish on a baking sheet (tray) to catch any overflow of juices.
4 Bake the crumbles for about 30 minutes until the fruit is gently bubbling and the crumble is browned. Serve hottish or at room temperature with yoghurt, cream or ice cream.
To avoid compacting the crumble and making it hard, just pat gently into place to avoid knocking out any air. Once the crumble is nicely browned, drape a piece of tin foil over the top to stop the nuts burning.