Peach and Hazelnut Crumbles

Recipe by ImPat
READY IN: 45mins
SERVES: 2
YIELD: 2 crumbles
UNITS: US

INGREDIENTS

Nutrition
  • 200
    g peach slices in juice, drained (reserve juice)
  • 2
    teaspoons peach juice (reserved)
  • 14
    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)
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DIRECTIONS

  • Preheat oven to 160 degree celsius.
  • Divide drained peaches (if large slice finer) between 2 small oven proof dishes.
  • 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).
  • Mix hazelnuts with oats in a small container.
  • 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.
  • Add the syrup/juice mixture to the oat and hazelnuts and mix well and then divide this mix over the peaches.
  • Put into the oven and cook for 20 to 25 minutes until crispy and brown.
  • 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.
  • Pour heated juice equally over crumbles.
  • Serve with a scoop of low-fat icecream or a vanilla low-fat or diet yoghurt.
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