In the summer of 2015, I introduced a limited edition peach crumble to the stores. It did so well, and customers were so sad to learn it was only available for a short time, that I've decided to share a slightly altered recipe here. This crumble topping is nut free, which makes it slightly lighter. Since the topping is predominantly made from oats, this crumble has become one of my favourite breakfasts of all time.

Serves: 8

Ingredients

Filling:
● 800g stoned and chopped peaches (skins on)
● 100ml maple syrup
● 1 tsp vanilla powder

Crumble topping:
● 200g ground oats (grind jumbo oats to an oatmeal before using) or oat flour
● 200g jumbo oats
● 5 tbsp melted raw coconut oil
● 100ml maple syrup
● 1/8 tsp salt
● 1½ tsp vanilla powder
● Coconut yoghurt, to serve

Method

● Preheat the oven to 180°C.

● To make the filling: cook the peaches in a saucepan over a medium to low heat with the maple syrup and vanilla powder. Cook for about 20 minutes or until soft.

● To make the crumble topping: to a mixing bowl, add the ground oats or oat flour, jumbo oats, coconut oil, maple syrup, salt and vanilla powder and mix thoroughly.

● Once the filling is soft, add to an ovenproof dish and top with the crumble mixture.

● Bake for 20 minutes until the topping begins to brown.

● Serve with a dollop of coconut yoghurt.