Peach And Hazelnut Crumbles

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.