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.