Homemade custard
Once you've cracked this technique for silky smooth vanilla custard, you'll never go back to tinned
Peach crumble
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
Ingredients
- 3 x 410g cans peach slices in juice
- zest 1 lemon, plus juice ½
- 1 tbsp agave syrup
- 140g plain flour
- 50g porridge oat
- 25g cold butter, grated
Method
- STEP 1
Heat oven to 200C/180C fan/gas 6. Drain the peaches, but reserve the juice. Tip the peaches into a deep baking dish, roughly 20 x 30cm. Scatter over the lemon zest and juice and 1 tbsp of the agave, then toss everything together.
- STEP 2
In a bowl, combine the flour, oats, butter, remaining agave and 4 tbsp of the reserved peach juice. Mix together, first with a spoon, then with your fingers, until you have a rough crumbly mixture. Scatter over the peaches, then bake for 35 mins until golden and crunchy on top.
