For this dish I’ve combined honey and peach with a generous squeeze of lime to cut through the sweetness.
400g tinned peaches in syrup
1 tbsp honey
1 whole fresh lime
Preheat your oven to 180C/350F/gas mark 4. In a bowl, combine the dry ingredients. Melt the butter in a pan or microwave and stir into the dry ingredients to form a breadcrumb mixture. Add 2 tablespoons of water and mix through – but don’t overdo it as you’ll end up with a porridge rather than a crumble topping. Leave to one side.
Pour the peach slices into an ovenproof dish with half of the syrup from the can; don’t cut them up or they will disintegrate into mush.
Drizzle the honey over, and squeeze the lime juice on top.
Top with the crumble and zest from the lime, and bake in the centre of the oven for 30 minutes until golden.
Serve with cream, ice-cream, custard, or yoghurt sweetened with a little sugar, or eat warm and plain.
Tip: I use a generous amount of oats to top this dish for a rough and chunky texture, while for a more crumbly crumble, simply replace half the oats with flour.
Jack Monroe. Twitter: @MsJackMonroe
First published in The Guardian, 5 Feb 2014. Photography by David Levene for The Guardian.