Difficulty
Moderate
Preparation Time
20 mins
Cooking Time
25 mins
Servings
4
Ingredients
Cream
5 tbsp Cornstarch
250 ml Almond Milk – Unsweetened
1 zested Lemon
1 pinch Cinnamon (Ground
3 tbsp Honey
150g tub of Greek Yoghurt
Crumble
0.5 cup Oats
1.5 cup Almonds (Ground)
80 ml Coconut Oil
100 g Demerera Sugar
1 tbsp Cinnamon (Ground)
0.5 tsp Nutmeg (Ground)
0.5 juiced Lemon
1 tbsp Maple Syrup
1 pinch Salt
5 local Peaches
50 g Walnuts
Method
- Start by preparing the cream
- In a pot over medium heat, mix the plant milk, cornstarch, lemon zest and honey
- bring to a simmer, the mixture should start to thicken, remove from heat. You may need to add some more cornstarch, depending on the thickness of the plant milk
- Let the cream cool down before placing it in the fridge, thoroughly combine the greek yogurt
- the cream needs to be served cold
- In a bowl, combine the ground almonds, oats, cinnamon, nutmeg, lemon juice, walnuts oil & sugar
- Combine to form a crumbly texture
- Chop the peaches and add them to the bowl
- Place the mixture in a baking dish and cook for 20 minutes in an oven prehreated at 180 degrees
- Serve warm with a generous dollop of cold cream
Recipe courtesy of https://lifeofmarrow.com/