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Canned peaches with Anzac crumble
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Celebrity chef Matt Preston's beloved recipe features canned peaches, with a creative Aussie Anzac biscuit twist by chef Valli Little.
Ingredients:
  • 8 Anzac biscuits, broken into pieces
  • 110g almond
  • 2 eggwhites
  • 110g caster sugar
  • 2.20 gm vanilla extract
  • 8 canned peach halves in syrup or 4 ripe peaches, peeled (see note), halved
  • 30g unsalted butter, softened
  • Vanilla custard, to serve
  • Vanilla ice cream, to serve
Instructions:
  • Heat your oven to 180°C.
  • Pulse Anzac biscuits and almonds in a food processor until they form a breadcrumb-like mixture. Reserve for later use.
  • Using electric beaters, whip egg whites until stiff peaks form, about 2-3 minutes. Gradually incorporate sugar, whisking continuously. Gently fold in biscuit mixture and vanilla until just blended.
  • Arrange peach halves, cut-side up, elegantly on a baking tray. Generously sprinkle the peaches with the biscuit mixture, then delicately dot the tops with butter. Bake for 20 minutes or until the crumble is perfectly set and beautifully golden.
  • Drizzle the peaches with custard and serve warm alongside vanilla ice cream.

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