PEACH AND HAZELNUT CRUMBLES
This is based on a recipe from Better Homes and Gardens Australian Diabetic Living Issue 14 2008 with some alterations. I have made this once and due to not making notes while making times to make have been estimated. Like this with a dollop of thick greek vanilla yoghurt.
Provided by ImPat
Categories Dessert
Time 45m
Yield 2 crumbles, 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 160 degree celsius.
- Divide drained peaches (if large slice finer) between 2 small oven proof dishes.
- Roast hazelnuts - put on a tray and roast in a 160 degree oven for 8 to 10 minutes and then removed and place in a clean towel and rub to remove skins (In doing this I removed about 1/2 the skins and just coarsely chopped the nuts in a mini processor with skins that were left on and it was still good).
- Mix hazelnuts with oats in a small container.
- Mix 2 teaspoons of reserved juice and maple syrup and heat in a microwave proof container (about 20 seconds at 50% heat in a 900 Watt microwave) - the original recipe suggested heating in a small pan, my suggestion if you do not have a microwave is put the maple syrup and juice in a heat proof container and heat in a water bath on top of the stove.
- Add the syrup/juice mixture to the oat and hazelnuts and mix well and then divide this mix over the peaches.
- Put into the oven and cook for 20 to 25 minutes until crispy and brown.
- Heat up 1/4 cup of reserved juice (again I suggest the microwave - 20 seconds in 900 watt microwave) or place juice in heatproof container and heat in a water bath on stove top.
- Pour heated juice equally over crumbles.
- Serve with a scoop of low-fat icecream or a vanilla low-fat or diet yoghurt.
Nutrition Facts : Calories 126.1, Fat 2.9, SaturatedFat 0.2, Sodium 7.6, Carbohydrate 25.2, Fiber 2.4, Sugar 14.5, Protein 2
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