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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.

INGREDIENTS

STEP-BY-STEP-GUIDE

PREHEAT OVEN

Preheat an oven to 180°C.

PREP PEACHES

De-stone and quarter the peaches, placing them into a saucepan.

POACH PEACHES

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.

MAKE CRUMBLE

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 CRUMBLE

Bake for 15 minutes until the crumble is a golden brown.

SERVE WITH ICE CREAM

Serve with a dollop of vanilla ice cream. Serves 4