Grilled Peaches with Almond Crumble
Introduction
Grilled peaches brushed with maple syrup and loaded with almond crumble – Yes, please!
Serves: 6
Ingredients
Crumble
170g (6 oz) butter
170g (6oz) standard flour
150g (5oz) caster sugar (superfine granulated sugar)
¼ tsp ground cinnamon
Finely grated zest 1 lemon
70g (2½ oz) slivered almonds
6 large peaches – look for firm but not hard fruit
1 Tbsp melted butter
1 Tbsp maple syrup
Vanilla ice cream for serving
Extra maple syrup for serving, optional
Method
1 To make the crumble topping, cut the butter into small cubes. Put the flour in a bowl and rub in the butter, either by hand or with a pastry cutter. Once the mixture resembles coarse breadcrumbs, stir in the sugar, cinnamon, lemon zest and almonds. Spread the mixture in a large shallow roasting tin. Bake in an oven preheated to 180°C (350°F) for 25-30 minutes, stirring often, or until lightly golden and cooked through.
2 Cut the peaches in half through the natural indentation, then twist and break them apart. Remove the stones (you may need to cut them out with a small, sharp, pointed knife). Mix the melted butter and maple syrup, then brush over the cut surface of the peaches. Grill them cut-side down on a barbecue grill over a medium-low heat. Once they are charred, turn them over and cook the skin side; in total, about 10-12 minutes’ cooking, or until they are juicy.
3 Dish peaches on plates and top with crumble. Serve ice cream alongside, and for a decadent touch, drizzle the ice cream with maple syrup.
