Peach, Oatmeal and Almond Crumble with Wine Custard



  • 25 g (1 oz) unsalted butter
  • 6 ripe, firm peaches, halved and stoned
  • 1 orange
  • 1 lemon
  • 1-2 tablespoons light muscovado sugar


  • 75 g (3 oz) unsalted butter, diced
  • 25 g (1 oz) rolled oats
  • 75 g (3 oz) plain flour
  • 25 g (1 oz) ground almonds
  • 50 g (2 oz) flaked almonds
  • 75 g (3 oz) light muscovado sugar

Wine Custard

  • 300 mls (½ pint) sweet white wine
  • 3 free-range egg yolks
  • 2 tablespoons double cream


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. Bake at 180°C/350°F/gas mark 4 in a preheated oven for 30 to 40 minutes. Serve warm with wine custard.

Boil the wine and reduce it by half. Place the egg yolks in a bowl, beat in the cream, and pour the boiling syrup slowly into the egg mixture, whisking continuously. Strain the mixture back into the saucepan. Cook over a very low heat, stirring all the time with a wooden spoon until just thick enough to coat the back of the spoon. Serve hot, warm or cold.