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.


Serves 8

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

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.



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


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