Peach and Custard Bake (*SF)

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Peach and Custard Bake

 

 

825 g (29 oz) can peach slices in natural juice

8 teaspoons almond meal (ground almonds)

1 cup thick vegan vanilla custard

 

Topping:

 

50 g (1 3/4 oz) vegan margarine, chilled, chopped

1/4 cup firmly packed brown sugar

1/4 cup GF flour blend

1 cup certified GF rolled oats

2 teaspoons ground ginger

 

 

1. Preheat oven to 180 C (350 F) or 160 C (320 F) for fan-forced.

 

2. Drain peaches, reserving 8 teaspoons juice. Place in a 6 cm (2

1/4 " ) deep, 6 cup-capacity ovenproof dish. Drizzle with reserved

juice. Sprinkle with almond meal. Top with custard.

 

3. Make topping: Using fingertips, rub topping ingredients together in

a bowl until mixture resembles coarse bread crumbs. Sprinkle over

custard.

 

4. Bake for 20 to 25 minutes.

 

5. Serve with vegan cream, custard or ice-cream.

 

 

 

TIP: If you can't eat oats, replace the topping with an oat free

version, such as the topping in the " Family Apple Crumble " crumble

recipe, adding in the ginger.

 

 

 

Serves 4.