Balsamic Peach and Gingerbread Crumble
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
Preheat a conventional oven to 180ºC (160ºC fan).
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.
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.
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.
Serve with mascarpone or vanilla icecream.