Caramel Peach & Pistachio Crumble
Ingredients
For the Crumble Topping
- 6 tbsp (90g) vegan butter or spread (at room temperature)
- 1/3 cup (85g) packed light brown sugar
- 1 cup (125g) plain flour
- 1/4 cup (30-35g) shelled pistachios, finely chopped
For the Caramel Peaches
- 400g jar of Nature's Charm Coconut Caramel Sauce
- 3 tbsp brown sugar
- 1 tsp vanilla extract
- 1-2 tbsp cornflour + equal amount of cold water
- 8 medium ripe peaches, sliced or chopped
- 1 tsp lemon juice
Preparation
Preheat the oven to 190°C/170°C fan/375°F/gas 5.
In a mixing bowl, combine the vegan butter, brown sugar, flour, and chopped pistachios. Mix everything together until the butter is well incorporated and the mixture resembles slightly damp clumps of sand. Set aside.
In a small saucepan, heat the caramel sauce on medium-low heat until it starts to gently bubble. Whisk in the brown sugar and vanilla. Mix the cornstarch slurry (cornflour mixed with cold water) and whisk it into the caramel. Continue stirring over the heat for 2-3 minutes. Transfer the caramel into a heatproof bowl or jug to cool slightly.
Slice or chop the peaches and arrange them in a 9x9in (23x23cm) baking dish. Toss the peaches in lemon juice to coat them well. Pour the caramel sauce over the peaches and gently stir to coat the peaches.
Sprinkle the crumble topping evenly over the peaches.
Bake for 40-45 minutes until the caramel sauce is bubbling and the crumble topping is golden and set. If the crumble starts browning too much during baking, cover it with foil to prevent burning.
Once cooked, remove from the oven and allow it to cool for 15-20 minutes before serving.
Serve the caramel peach and pistachio crumble warm, either on its own or with vegan vanilla ice cream or custard.
