Peach, Oatmeal and Almond Crumble with Wine Custard

Fruit

• 25 g (1 oz) unsalted butter
• 6 ripe, firm peaches

Butter an ovenproof dish, and in it place the peaches, hollow side up. Grate on the citrus zest, and squeeze on all the orange juice and half the lemon juice. Sprinkle with sugar all over.

Rub the butter into the oats and flour, to a breadcrumb texture. Stir in the ground almonds, half the flaked almonds, and the sugar. Spoon over the peaches, and top with the remaining almonds.