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.
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
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.
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 a dollop of vanilla ice cream. Serves 4