Late Summer Peach & Pistachio Crumble

THIS RECIPE USES

Cauliflower Flour Mix

As autumn rolls in, we seem to have a lot of peaches left over from summer and what better way to use them up than this unbelievably tasty PEACH, PISTACHIO & COCONUT CRUMBLE?! Created by @cheftomwalton⁠

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5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Servings 6

Ingredients  

Crumble

  • 2 cups PomPom Paddock Cauliflower Flour Mix
  • 1 cup coconut sugar
  • 1/2 cup almond meal
  • 1 cup crushed pistachios toasted
  • 1/4 tsp ground cinnamon
  • 150 g unsalted butter diced

Filling

  • 6 ripe large peaches
  • 1/4 cup coconut sugar
  • 60 g unsalted butter diced

To serve

  • icecream
  • seasonal berries

Method 

  • In a mixing bowl, combine the flour, sugar, almond meal, pistachio and cinnamon. Add the 150g diced butter and rub in until the mix resembles rough breadcrumbs. Set aside.
  • Preheat an oven to 180C. 
  • Cut the peaches into large wedges, 8 wedges from each peach then place into a baking dish, cut side up.
  • Scatter the diced butter and ¼ cup coconut sugar over the peaches, cover with foil and bake for 15 minutes.
  • Remove the foil and scatter over the crumble evenly and place back in the oven for 15-18 minutes until the crumble is golden and crisp.
  • Serve the crumble with ice-cream and berries.

Notes

As autumn rolls in, we seem to have a lot of peaches left over from summer and what better way to use them up than this unbelievably tasty PEACH, PISTACHIO & COCONUT CRUMBLE?! Created by @cheftomwalton⁠
Categories Baking, Sweet
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