Finally, a perfect ‘for one’ recipe. I reused an old camembert oven dish for this, they look the part and are a perfect size for a dessert. Multiply the recipe for each extra person added.
Ingredients
Filling
125g Tinned peaches (roughly half a tin)
2 tbsp Moore’s Irish Gin
1 tbsp light muscovado sugar
Crumble topping
30g Flour
20g Butter, at room temperature
15g Light muscovado sugar
10g Flaked almonds
You’ll also need….
A ramekin or other small oven proof dish
Method:
Step 1:
Heat the oven to 190°C/170°C fan/gas 5.
Step 2:
For the filling, strain your peaches to remove any syrup. Arrange the peaches in an oven proof dish, add the Moore’s Irish Gin and sprinkle over the sugar.
Step 3:
Put the dish in the oven for 15 minutes until it’s bubbling and slightly reduced.
Step 4:
For the crumble topping, use your fingers to mix the butter, flour, light muscovado sugar and flaked almonds in a bowl. This should begin to stick and form pea-sized clumps.
Step 5:
Spoon the crumble over the hot peaches and return the dish to the oven and bake for a further 25 minutes. The crumble should be a golden brown and will be bubbling around the edges. Remove the crumble from the oven, let it rest for 5 minutes and serve hot with custard or cream.
Watch the ‘how to video’ of this recipe and many more on our Instagram page @mooresdrinks.