Peach and Tarragon Crumble

Peach crumble is one of the most simple and delicious summer recipes using sweet, juicy fresh peaches. The addition of oats and polenta makes it thick and crunchy whilst tarragon delicate aniseed flavour works brilliantly with the sweetness of fruit. Is that kind of recipe that will have your guests asking what the secret ingredient is.

Serves: 6

Prepare: 25 minutes

Cook: 35 minutes, plus cooling

Ingredients:

• 600g fresh peaches, stoned and cut into large slices
• 1/2 lemon, juice
• 5 tarragon sprigs, leaves finely chopped
• 100g light brown muscovado sugar
• 75g plain flour
• 75g jumbo oats
• 30g polenta
• pinch of salt
• pinch of cinnamon
• 75g unsalted butter, cubed and chilled
• single cream, Greek yogurt or vanilla ice cream, to serve (optional)

1. Preheat the oven to 200°C, gas mark 6. Roughly chop the peaches and put them in a bowl with the tarragon, lemon juice and 50g sugar. Stir together then place the peaches in a medium ovenproof dish (about 1.5 litres in volume).

2. Put the remaining sugar, the plain flour, oats, polenta, cinnamon and pinch of salt in a mixing bowl. Add the butter, rub together with your fingers to make a wet, clumpy crumble, then sprinkle over the fruit.

3. Bake for 35 minutes, then allow to cool for 5 minutes before serving with single cream, Greek yogurt or vanilla ice cream, if liked.

Tip: You can easily make this recipe vegan by swapping the butter with an alternative vegan option, and choose a coconut base vegan ice cream instead.