Time for another food post I feel. It has been a little while since the last one and I was so grateful for the reaction to that one since it was a bit more personal than my usual fare. Thankyou!
We don’t normally eat many puddings here but when I was out shopping last a huge tin of peaches caught my eye and it reminded me of the delicious yet simple peach crumble my mum used to whip up for us when we really wanted dessert and she (probably) was too tired to make too much effort. Luckily we all loved tinned peach crumble so were easily pleased with the offering.
Cardamom is one of those spices that goes beautifully with peaches and cinnamon goes without saying, we are huge cinnamon fans here. To serve I chose to take another tin out of the cupboard, this one was coconut cream, the type that solidifies in the tin. Be sure to discard the watery bit if you can then whip up the creamy sold stuff with a little icing sugar to sweeten. Delicious, who needs dairy cream?!
Oat Topped Cardamom Peaches
- Tin of 8 peach halves or 8 peeled, stoned, or the same of fresh peach halves
- Seeds from 5 cardamom pods crushed (pods discarded)
- ½ tsp cinnamon
- 160g/ 6oz/ 2 cups oats
- 80g/ 3 oz/ ½ cup light brown sugar
- Pinch salt
- 4 tbsp dairy free margarine, melted
Simple stuff here; Lay the peach halves over the bottom of an oven-proof dish, add a little of the peach juice from the can if you like. Sprinkle over the spices.
In a large bowl add the oats, sugar, salt and the margarine and maybe a little extra cinnamon. Combine thoroughly then tip over the peaches and use your fingers to make an even layer.
Bake for about 20 to 25 minutes at 180 c until golden and aromatic.
Serve with coconut cream whisked with icing sugar to taste and drizzle (pour) over;
And in the words of my eldest son; “that was really yummy Mummy, I will have that again!” indeed.