Peach And Hazelnut Crumbles

6 ingredients
10 steps

Ingredients

  • 200 g peach slices in juice, drained (reserve juice)
  • 2 teaspoons peach juice (reserved)
  • 1/4 cup peach juice (reserved)
  • 2 tablespoons rolled oats
  • 1 tablespoon hazelnuts (peeled and toasted, see note in directions and coarsely chopped)
  • 2 teaspoons maple syrup (I used sugar free)

Directions

  1. 1
    Preheat oven to 160 degree celsius.
  2. 2
    Divide drained peaches (if large slice finer) between 2 small oven proof dishes.
  3. 3
    Roast hazelnuts - put on a tray and roast in a 160 degree oven for 8 to 10 minutes and then removed and place in a clean towel and rub to remove skins (In doing this I removed about 1/2 the skins and just coarsely chopped the nuts in a mini processor with skins that were left on and it was still good).
  4. 4
    Mix hazelnuts with oats in a small container.
  5. 5
    Mix 2 teaspoons of reserved juice and maple syrup and heat in a microwave proof container (about 20 seconds at 50% heat in a 900 Watt microwave) - the original recipe suggested heating in a small pan, my suggestion if you do not have a microwave is put the maple syrup and juice in a heat proof container and heat in a water bath on top of the stove.
  6. 6
    Add the syrup/juice mixture to the oat and hazelnuts and mix well and then divide this mix over the peaches.
  7. 7
    Put into the oven and cook for 20 to 25 minutes until crispy and brown.
  8. 8
    Heat up 1/4 cup of reserved juice (again I suggest the microwave - 20 seconds in 900 watt microwave) or place juice in heatproof container and heat in a water bath on stove top.
  9. 9
    Pour heated juice equally over crumbles.
  10. 10
    Serve with a scoop of low-fat icecream or a vanilla low-fat or diet yoghurt.

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