Baked Peaches with Crumble and Almond Butter Caramel

Serves 4 as a dessert

Time 30 minutes

Ingredients

4 ripe peaches, halved and stone removed 

¼ cup flaked coconut 

¼ cup slivered almonds 

¼ cup walnuts, roughly chopped 

½ tsp cinnamon 

1 tbsp melted butter 

1 tbsp honey 

1 cup Greek yoghurt, to serve

Caramel

2 tbsp almond butter 

2 tbsp maple syrup 

1 tbsp milk or nut milk 

Method

Heat oven to 175°C (fan forced) and add peach halves to a small baking dish. Combine flaked coconut, almonds, walnuts and cinnamon in a bowl and toss.

Add melted butter and honey to a small bowl and whisk together then pour half the mix through the nut combination and toss to coat.

Paint the remainder of the butter and honey combination onto the cut side of the peaches, using a pastry brush. Fill the peaches with crumble then place in the oven to bake for 20-25 minutes or until the crumble is golden.

Whilst they bake, make the caramel by whisking together the almond butter, maple syrup and milk in a bowl.

When the peaches are cooked, divide between bowls and give each a big dollop of Greek yoghurt. Drizzle with almond butter caramel and serve.