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Lancewood Peach Crumble
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Lancewood Peach Crumble

Ingredients

Peaches:

butter  for greasing
8 large peach(es) , peeled & sliced
80 ml brown sugar
15 ml lemon juice
2.5 ml cinnamon
salt , a pinch

Crumble:

250 ml rolled oats
250 ml cake flour
180 ml brown sugar
160 g butter , cubed
salt , a pinch

To serve:

250 ml LANCEWOOD® Double Cream Vanilla Yoghurt  or Coconut Yoghurt or LANCEWOOD® Mascarpone

Method

Peaches:
Preheat the oven to 180°C. Grease a 23 cm in diameter skillet pan or baking dish generously with butter.

Toss the peaches, sugar, lemon juice, cinnamon and salt together.

Place the peaches inside the greased dish and spread out evenly.

Crumble:
Using a mixing bowl, add the oats, flour, sugar and salt and mix together. Rub the butter into the mixture until large crumbs form.

Spoon on top of the peaches and spread out evenly. Bake for 30 – 40 minutes until golden and crisp.

Serve with dollops of yoghurt or mascarpone.

HINTS & TIPS: 
Use 825 g canned sliced peaches (drained) instead of fresh peaches and half the brown sugar as a result of using the canned peaches.

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