Prep time: 20 mins | Cook time: 10 mins | Servings: 4-6

Ingredients

• The Fruit:

  • 4-6 firm-ripe summer peaches, halved and pitted

  • 1 cup apple juice, white wine, or light water-sugar syrup

  • 1 strip of fresh lemon peel

  • 1 cinnamon stick or split vanilla bean

  • 1 tbsp honey or maple syrup

• The Buttery Crumble:

  • 1 cup gluten-free flour (or standard plain flour)

  • 1/2 cup rolled oats

  • 1/3 cup coconut sugar or light brown sugar

  • 1/2 cup cold unsalted butter, cubed

  • 1/4 cup chopped almonds or pecans

  • A pinch of flaky sea salt

• The Garnish & Finish:

  • Fresh blackberries and raspberries

  • Fresh mint leaves

  • Thick crème fraîche or clotted cream

The Method

Bake the crumble base. Preheat your oven to 180°C (160°C fan). In a bowl, rub the cold butter into the flour, oats, sugar, and nuts until it resembles coarse crumbs. Spread evenly on a baking tray and bake for 12-15 minutes until golden and crisp. Let cool completely.

Poach the peaches. In a wide saucepan, combine the apple juice (or wine/syrup), lemon peel, cinnamon stick, and honey. Bring to a gentle simmer. Add the peach halves cut-side down, cover, and poach gently for 6–8 minutes until tender. Remove and let cool slightly.

Plate the base. Spoon a generous line or circle of the baked, golden crumble crumbs onto the center of each chilled dessert plate to act as a textural bed.

Assemble and garnish. Nestling the warm, gently poached peach halves directly over and into the crumble base. Artfully scatter fresh raspberries, blackberries, and a light dusting of extra crumble on top. Finish with a delicate dollop of crème fraîche and fresh mint leaves. Serve immediately.