Ingredients
- For Peaches:
- 5 - peaches -quartered with stone removed (Willowbrook Orchard)
- ½ cup raspberry syrup concentrate (Butlers Berries)
- Zest and juice of one lemon
- For Crunch:
- 1 cup rolled oats
- ½ cup soft brown sugar
- ½ cup of ground L.S.A
- ½ cup butter
Peach Crunch
Method
- Preheat the oven to 180degrees C
- Use an oven proof baking dish and place the peaches sides down, mix lemon zest and juice with raspberry syrup and pour over peaches
- Bake in the oven for 20 minutes and turn them halfway through
- Using a bowl, mix the rolled oats, sugar & L
- S
- A together and rub in the butter
- Line a flat tray with baking paper, spreading the mix evenly over the tray and bake for 15-20 minutes
- Mix the crunch a few times while it is baking, to get an even golden cook
- To serve, use small glass jars or glasses and layer the crunch & peaches
- Pour over the baking juice
- I served mine with milk and mascarpone
Comments
Recipe by: Amy Dougherty
