Greg O’Shea on his new fitness app and why ‘you need to fill your own glass first’ 
Greg O’Shea on his new fitness app and why ‘you need to fill your own...

Sarah Finnan

What do women do now?
What do women do now?

Sinead Brady

What does the word ‘strong’ mean to you?
What does the word ‘strong’ mean to you?

IMAGE

5 mobile apps to help you save money now
5 mobile apps to help you save money now

IMAGE

3 recently renovated stone cottages in Cavan and Wexford for under €325,000
3 recently renovated stone cottages in Cavan and Wexford for under €325,000

Lauren Heskin

Exactly how to clear out your wardrobe – ten tips by Annmarie O’Connor
Exactly how to clear out your wardrobe – ten tips by Annmarie O’Connor

Erin Lindsay

What to try this weekend: Gluten-free vegan churros with a caramel dipping sauce
What to try this weekend: Gluten-free vegan churros with a caramel dipping sauce

Meg Walker

Are you trying too hard to fit in?
Are you trying too hard to fit in?

Niamh Ennis

Is Prince Andrew going to be the first man to be held accountable?
Is Prince Andrew going to be the first man to be held accountable?

Holly O'Neill

Julia Fox just blogged about her second date with Kanye West… but wait, there’s more
Julia Fox just blogged about her second date with Kanye West… but wait, there’s more

Sarah Finnan

Image / Editorial

What to Bake: Summer Peach Crumble


By Meg Walker
12th May 2016
What to Bake: Summer Peach Crumble

Olivia Wollenberg’s Summer Peach Crumble

In the summer of 2015, I introduced a limited edition peach crumble to the Livia’s Kitchen stores. It did so well, and customers were so sad to learn it was only available for a short period of time, that I’ve decided to share a slightly altered recipe here. This crumble topping is nut-free, which makes it slightly lighter. Since the topping is predominantly made from oats, this crumble has become one of my favourite breakfasts of all time.

Nut-free

Serves 8

Ingredients
For the filling

800g stoned and chopped peaches (skins on)
100ml maple syrup
1 tsp vanilla powder

For the crumble topping
200g ground oats (grind jumbo oats to an oatmeal before using) or oat flour
200g jumbo oats
5 tbsp melted raw coconut oil
100ml maple syrup
1/8 tsp salt
1? tsp vanilla powder
coconut yoghurt, to serve

Method
Preheat the oven to 180?C/gas mark 4.

To make the filling: Cook the peaches in a saucepan over a medium to low heat with the maple syrup and vanilla powder. Cook for about 20 minutes or until soft.

To make the crumble topping: To a mixing bowl, add the ground oats or oat flour, jumbo oats, coconut oil, maple syrup, salt and vanilla powder and mix thoroughly.

Once the filling is nice and soft, add to an ovenproof dish and top with the crumble mixture.

Bake for 20 minutes until the topping begins to brown.

Serve with a dollop of coconut yoghurt.

LiviasKitchen_Jacket

Extracted from Livia’s Kitchen by Olivia Wollenberg (Ebury Press, approx €25), out now. Photography by Tara Fisher.