For Peaches:
5 - peaches -quartered with stone removed (Willowbrook Orchard)
½ cup raspberry syrup concentrate (Butlers Berries)
Zest and juice of one lemon
For Crunch:
1 cup rolled oats
½ cup soft brown sugar
½ cup of ground L.S.A
½ cup butter
Preheat the oven to 180degrees C.
Use an oven proof baking dish and place the peaches sides down, mix lemon zest and juice with raspberry syrup and pour over peaches. Bake in the oven for 20 minutes and turn them halfway through.
Using a bowl, mix the rolled oats, sugar & L.S.A together and rub in the butter. Line a flat tray with baking paper, spreading the mix evenly over the tray and bake for 15-20 minutes. Mix the crunch a few times while it is baking, to get an even golden cook.
To serve, use small glass jars or glasses and layer the crunch & peaches. Pour over the baking juice. I served mine with milk and mascarpone.
Recipe by: Amy Dougherty
