Cookbook

SOV860
the Smart Oven
™
Air Fryer
58
Peach & Cinnamon Crumble
1
Prep 30 mins / Cook 30 mins / Standing 5 mins
2
Serves 4
For poaching the peaches
700 g caster sugar
2 lt water
1 tsp vanilla paste
5 fresh peaches
For the spice mixture
1 tsp vanilla bean paste
1 tbsp brown sugar
½ tsp cinnamon
¼ tsp nutmeg
For the topping
50 g plain flour
60 g brown sugar
40 g unsalted butter
30 g rolled oats
60 g macadamia nuts, crushed
20 g desiccated coconut
1. Trace the shape of a medium pot onto a
piece of baking paper and cut the circle out.
Cut a very small circle out of the centre of
this “cartouche” or paper lid to act as a
steam vent.
2. Place the sugar, water and vanilla paste into
a medium pot and bring to the boil. Reduce
to a simmer.
3. Add the peaches to the pot, and cover with
the cartouche, cook for 10 mins or until
just soft.
4. Take the peaches out of the poaching liquid
and set aside the liquid, and allow the
peaches to cool.
5. Mix the flour, brown sugar and butter
together in a bowl. Rub the butter in with your
fingers until the mixture resembles coarse
breadcrumbs.
6. Mix in the oats, macadamia nuts and
coconut, and set aside.
7. Place the wire rack into the middle self.
Pre-heat the oven. Select BAKE/170°C/
CONVECTION/20 mins and press start.
8. Remove the skins of the peaches. Cut them
in half, and then cut each half into 4 wedges
Place the peaches in a bowl and mix with the
vanilla paste, brown sugar, cinnamon and
nutmeg. Add 2 tbsp of the poaching liquid
and mix together. Place the peaches in the
bottom of a 22 cm × 4 cm ceramic
dish (approx).
9. Sprinkle the crumble over the top of the
peaches and place the crumble into the oven.
Bake for 20 mins or until the top is golden
brown. Allow the crumble to rest for 5 mins
before serving. Serve with vanilla ice cream
or double cream.