4 peaches, sliced and stones removed
125g fresh or frozen raspberries
2 tablespoons maple syrup
Vanilla ice-cream, to serve
1 ½ cup (110g) shredded coconut
2/3 cup (150g) caster (superfine) sugar
1 egg white
- Preheat oven to 160C (325F).
- Divide the peaches and raspberries between 4 x 1-cup (250ml) capacity ovenproof dishes and drizzle with the maple syrup.
- To make the coconut crumble, place the coconut, sugar and egg white in a bowl and mix to combine. Spoon the coconut mixture over the fruit and bake for 15-20 minutes or until the crumble is lightly browned.
- Serve warm with vanilla ice-cream.
Reference: Simple Dinners, Donna Hay