Peach Coconut Crumble

Peach Coconut Crumble

Serves: 4-6
Calories per serving: 254
Fat per serving: 14g
Saturated fat per serving: 7g
Suitable for freezing: NO

–          4 peaches, stoned and cut into wedges

–          150g blueberries

–          90g caster sugar

–          1tbsp vanilla extract, optional

–          45g plain flour

–          45g butter

–          15g shredded coconut

–          45g chopped hazelnuts or flaked almonds

–          Cream or ice cream, to serve

–          Shallowovenproof dish

1.       Set the oven to 180°C or Gas Mark 4. Put the peaches and blueberries int he dish. Sprinkle with all but 2tbsp of the sugar, and the vanilla, if using, and mix in gently with your hand.

2.       Mix the rest of the sugar in a bowl with the flour. Add slivers of butter and rub it in with your fingertips. Stir int he coconut and nuts.

3.       Spoon the mixture over the fruit in clumps. Bake for 35-40 mins until golden and crispy on top. Serve crumble warm with cream or ice cream.