Recipe by House Chef, Abbie LeesonLearning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France - a few of her culinary favoruites. She's passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favourite culinary book: Salt, Fat, Acid, Heat. Favourite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, "We'll have what she's having."
Ginger Peach Crumble with Oat Topping
This peachy crumble combines the digestive benefits of ginger with antioxidant-rich peaches and fibre-packed oats. The warm ginger and sweet peach flavours make it a comforting dessert with a nutritious twist, promoting healthy digestion, skin and heart health.
ingredients
filling
- 6 ripe peaches, sliced
- 1 tablespoon The Ginger People Ginger Juice
- 2 tablespoons The Ginger People Crystallized Ginger, chopped
- 2 tablespoons honey or maple syrup
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
topping
- 100g rolled oats
- 60g almond flour (or wholemeal flour)
- 60ml coconut oil (melted) or butter
- 2 tablespoons honey or maple syrup
- 1 teaspoon cinnamon
- Pinch of salt
directions
- Preheat oven to 180°C.
- Prepare filling: In a large mixing bowl, toss together the peach slices, ginger juice, crystallized ginger, honey (or maple syrup), cinnamon, and lemon juice. Transfer the mixture into a baking dish.
- Make topping: In a separate bowl, mix the oats, almond flour, melted coconut oil (or butter), honey (or maple syrup), cinnamon, and a pinch of salt until crumbly.
- Assemble: Sprinkle oat mixture evenly over peach filling.
- Bake: 30-35 minutes or until topping is golden and filling is bubbling.
- Serve: Enjoy warm, optionally topped with Greek yoghurt or a scoop of vanilla ice cream for extra indulgence.
Recipe by House Chef, Abbie LeesonLearning through travel, Abbie has eaten her way through nearly 60 countries. Australia, Finland, Morocco, Japan and France – a few of her culinary favorites. She’s passionate about taking ginger into unexpected places, while still revisiting the classics like her beloved Ultimate Chewy Ginger Snaps. Favorite culinary book: Salt, Fat, Acid, Heat. Favorite moment with a fellow chef: Dinner with Julia Child, 1992. Actually, she was at the next table. We told the waiter, “We’ll have what she’s having.”
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