Home
Menu
×

Balsamic Peach and Gingerbread Crumble

75' Medium 12345

Serves 6

8 yellow and white peaches, seeds removed, sliced
1/3 cup brown sugar
¼ cup Bertolli Organic Balsamic vinegar
250g gingerbread men
½ cup oats
Bertolli Organic Fruity
Mascarpone or vanilla icecream, to serve

METHOD

STEP 1

Preheat a conventional oven to 180ºC (160ºC fan).

STEP 2

In a large bowl combine peach slices, brown sugar and balsamic vinegar. Toss well to coat then allow to sit at room temperature for 10 mins to macerate.

STEP 3

Process gingerbread men in a food processor to a rough crumb. Mix with oats then drizzle in a small amount of olive oil and mix so that a slightly wet crumb is achieved.

STEP 4

Transfer peaches (leaving behind any syrup) to an ovenproof dish. Top with the gingerbread and oat crumb and bake for 40-50 mins until golden on top.

STEP 5

Serve with mascarpone or vanilla icecream.
LogoWe use our own and third-party cookies to improve the browsing experience, and offer content and advertising of interest. By continuing browsing we understand that our Cookies Policy is accepted.