SCRUMPTIOUS PEACH AND ALMOND CRUMBLE

This crumble is healthier than your average one. I love the combo of peaches and blueberries used here, but you could also use nectarines or plums if you prefer. Just make sure they are quite ripe but not too soft.

SERVES 4 PREP 15 MINS COOK ABOUT 25 MINS

● ● 4 peaches or nectarines 1tbsp light soft brown sugar or maple syrup

150g (5½oz) blueberries (optional)

FOR THE TOPPING

50g (1¾oz) plain flour

(spelt, rye and wholemeal are all good)

50g (1¾oz) ground almonds 50g (1¾oz) porridge oats ½tsp mixed spice or ground cinnamon or ground cardamom

A pinch of salt 75g (3oz) butter, chilled and diced

50g (1¾oz) flaked almonds 50ml (1¾fl oz) maple syrup 2tsp demerara sugar (optional)

Preheat the oven to 200°C/fan 180°C/gas 6 and butter an ovenproof dish.

Cut the peaches or nectarines into wedges, discarding the stones as you go. Toss with the sugar or maple syrup and arrange with the blueberries, if using, over the base of the dish.

Put the flour and ground almonds in a bowl with the porridge oats and any spices you might want to use, along with a pinch of salt. Add the butter and rub in, then stir in the flaked almonds and maple syrup. You will find that it clumps together quite a bit, but this is fine. Sprinkle over the peaches as evenly as you can, then sprinkle over the demerara sugar for extra crunch.

Bake in the oven for around 25 minutes, until the peaches are soft and the topping crisp and golden brown.