Thyme & Honey Roast Peaches with Almond Crumble
/
Thyme & Honey Roast Peaches with Almond Crumble
Recipe By Courtney Roulston
Ingredients
4 medium Coles peaches
40 g butter
8 sprigs thyme, plus extra to serve
1 vanilla bean, halved lengthways
2 tbs Coles honey
1 tbs lemon juice
1 cup Jalna Greek yoghurt, to serve
Crumble
¾ cup almond meal
½ cup Coles self-raising flour
2 tbs coconut sugar
50 g butter, chilled, cubed
1/3 cup whole almonds, chopped
½ tsp ground cinnamon
Method
Place the almond meal, flour, coconut sugar and a pinch of salt into a mixing bowl. Add in the butter and using clean fingertips, rub the butter into the flour mixture until it has some large clumps forming. Stir through the almonds and cinnamon.
Heat a large frying pan over a medium heat. Add the crumble mixture and cook, stirring occasionally for 8-10 minutes, or until golden and crunchy. Remove from the heat and allow to cool slightly.
Pre-heat a hot plate to a medium heat. Cut the peaches in half and remove the stone. Place the peaches flesh side down onto the hotplate and cook for 2 minutes, or until some charred marks are on them. Place the butter into the tray with the thyme and vanilla then place the peaches in the tray and drizzle with honey. Cook until tender and fragrant, adding a little extra water if required.
Once the peaches are cooked, add a squeeze of lemon juice into the tray and remove from the heat. Place the peaches into serving bowls with a spoonful of yoghurt, some of the crumble mixture and garnish with another thyme sprig before serving.
