Peaches with Coconut Crumble
- 6 ripe yellow peaches, washed, halved, stones removed
- 1Tb Honey
- 1 cup plain flour
- 120g chilled Ballantyne Wrapped Traditional Salted Butter, cubed
- ½ cup brown sugar
- ¼ cup shredded coconut
- ¼ cup rolled oats
- 1 teaspoon ground cinnamon
- icing sugar to serve
- Cream or Custard to serve
- Preheat the oven to 180 Degrees C.
- Place the peaches into an oven tray cut side up and drizzle with the honey. Using 20g of the butter and place a small amount into each peach.
- Cover with foil and bake for 15 minutes, or until the peaches are slightly softened.
- Meanwhile to make the crumble, place the flour and remaining cubed butter in a large bowl and using clean finger tips, rub the butter into the flour until it resembles coarse sand. Mix in the brown sugar, coconut, oats and cinnamon. Carefully spoon the crumble mixture into the peaches and place back into the oven and continue to roast for 20-25 minutes, or until the peaches are tender and the crumble is golden and crunchy on top.
- To serve place the peaches into serving bowls with cream or custard. Sprinkle over the icing sugar and serve warm.
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