Crumble is simply fruit under a topping. You may use almost any fruit and depending on the season you can have a yummy dessert or a dish for afternoon tea. You have to be careful with the temperature of the dish. The cool crumble topping may conceal very hot fruit lava.

Now we are in the middle of the season for peaches, nectarines and apricots. I served it with vanilla yoghurt sauce, but it is also excellent without it.

Ingredients
110g of rolled oats
1 tablespoon of maple syrup
4 tablespoons of brown sugar
1 tablespoon of lemon juice
2 tablespoons of desiccated coconut
3 tablespoons of butter
4 peaches
a bit of cinnamon

Heat the oven up to 195C.
Grind the rolled oats, but not too thoroughly. Add two tablespoons of sugar, the maple syrup, lemon juice, desiccated coconut and cold butter. Mix the ingredients together by hand so that everything sticks together to make a crumble, and then put it into the fridge for 15 minutes.
Peel the peaches, remove the stones and slice them. Add the cinnamon and 2 tablespoons of sugar and mix them in. Smooth a casserole dish with some butter, put the fruit into it and then add the crumble topping. Bake for 20-25 minutes.

Enjoy your meal!

Try also:
Apples and plums covered with hazelnut pastry
Home-made kissel with red currants and gooseberries
Lemon-coconut cheesecake