Peach and maple pan crumble
50g unsalted butter, chopped
2 tbs maple syrup
900g bottled peach halves in syrup (from good grocers – substitute canned sliced peaches), drained, 2 tbs syrup reserved
1 tsp cornflour
Vanilla custard, to serve
1 cup (150g) plain flour
100g unsalted butter, chopped
1/2 tsp baking powder
1/3 cup (75g) demerara sugar
1/4 cup (35g) pecans, finely chopped
1.Preheat oven to 180°C.
2.For the crumble, place flour in a bowl. Using your fingers, rub in butter until it resembles coarse crumbs. Add baking powder, sugar and pecans, and stir to combine. Using your fingers, roughly clump mixture together, then chill until needed.
3.Divide butter and maple syrup between 2 x 17cm ovenproof frypans (or one larger pan) and melt over medium heat. Add peach, reserved syrup and cornflour, and cook, stirring, for 4-6 minutes or until peach is lightly browned.
4.Top with crumble and bake for 30 minutes or until golden and bubbling. Serve hot with custard.