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
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.