Recipe: Peach And Pistachio Crumble
Peach, pistachio and elderflower is such a refreshing combination of flavours and works really well in this crumble recipe. Accompanied by our cheeky shortcut of a crumble this is divine. Not only that... but the leftover poaching liquid from the peaches is great if you reduce it by half, chill it and then served with lemonade.
- 4 ripe peaches
- 1 shot elderflower cordial
- 1 handful pistachios
- 25 g butter, melted
- 120 g brown sugar
- 1 tbsp plain flour
- 50 g shortbread biscuits
- 1 pinch salt
Preheat an oven to 180°C.
De-stone and quarter the peaches, placing them into a saucepan.
Splash over the cordial and just cover the peaches with water.
Bring to a simmer to poach the peaches for 3-4 minutes to soften
Place Peaches In Dish
Scoop out the peaches and arrange in an oven-proof dish.
Crush the shortbread biscuits into rough crumbs and roughly chop up the pistachios.
Combine the plain flour, brown sugar, salt, crushed biscuits and chopped nuts in a bowl with the butter.
Cover Peaches With Crumble
Scatter the crumble mix over the peaches so there is a good covering and barely any peaches poke through.
Bake for 15 minutes until the crumble is a golden brown.
Serve With Ice Cream
Serve with a dollop of vanilla ice cream.
Hungry for more? Try one of these!