Peach, strawberry and hazelnut crumble
Summer stone fruit are in abundance this time of year and can easily star in a healthy and nutritious dessert. I've topped mine with a scrumptious hazelnut and ginger bread crumble to get into the christmas spirit. Adding herbs such as basil or mint and spices such as cinnamon and nutmeg can help freshen up a basic crumble mix for a summer evening.
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
  1. 1kg of peaches, halved and pits removed
  2. 2 punnets strawberries, halved
  3. 1/4 bunch of mint, torn
  4. 1/2 C Extra virgin olive oil
  5. 1/3 C maple syrup
  6. 3 tsp mixed spice
  7. 1 C rolled oats
  8. 3/4 wholemeal spelt flour
  9. 1/4 shredded coconut
  10. 1/2 C hazelnuts, chopped
  1. Heat oven to 180C. Place peaches and strawberries in the base of an oven safe dish.
  2. Mix wet ingredients, sift through flour and spices. Add the rest of the dry ingredients until a crumbly consistency is reached.
  3. Spread the mixture roughly across the top of the fruit.
  4. Bake in the oven for 30 minutes or until fruit is stewed and top is golden.
  5. Serve with vanilla bean yoghurt, custard or ice cream
  1. This recipe could easily work with other stone fruit such as plums with mixed berries and apricots with raspberries or blueberries
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