Roasted peaches with pistachio crumble
Prep 20 mins | Cook 25 mins | Serves 6
2 tbs lemon juice
2 tbs caster sugar
6 just-ripe plump peaches
Frozen Greek-style yoghurt or vanilla ice-cream, to serve
Pistachio crumble topping:
1¼ cups rolled oats
½ cup plain flour
½ cup brown sugar
90g butter, cut into small cubes
1/3 cup chopped pistachios
Step 1 Preheat oven to 180°C fan-forced. Combine lemon juice and caster sugar in a large bowl. Add peaches and toss to coat. Arrange peaches in the base of a large shallow baking pan. Set aside.
Step 2 To make the pistachio crumble topping, combine oats, flour and sugar in a bowl. Using your fingertips, rub butter into the dry ingredients until well combined. Stir through pistachios.
Step 3 Evenly sprinkle crumble mixture over the peaches. Bake for 25-30 minutes until crumble is crisp and golden. Set aside to cool slightly or cool to room temperature. Serve frozen Greek-style yoghurt or vanilla ice-cream.
Good for you ... Yellow Peaches
A source of vitamin C, which contributes to the normal functioning of the body’s immune system.
A source of dietary fibre which contributes to the normal function of the intestine.
Peaches have a low GI (42) which means their natural sugars are broken down slowly for absorption into the bloodstream.
Peaches with yellow flesh have some beta-carotene which the body converts to vitamin A.