Booths recipe perfect for a late barbecue during an Indian summer

This week’s recipe from Booths is perfect for a late barbecue during an Indian summer, as the weather looks to be warm and – relatively – calm. It combines peaches with that most traditional of British autumn dishes, the crumble. If the weather turns bad, don’t worry, you can easily make this in the kitchen.

Barbecue Grilled Peaches with Amaretti Crumble

Ingredients

75g plain flour

50g butter, chilled & cubed

50g amaretti biscuits

25g demerara sugar

25g flaked almonds

Four peaches

Drizzle of vegetable oil

Method

1. Place the flour and butter into a mixing bowl. Rub the butter into the flour using your fingertips until the mixture looks like breadcrumbs.

2. Roughly crumble the Amaretti biscuits into the bowl. Add the sugar and flaked almonds and mix well.

3. Cut each peach in half and remove the stone. Lightly brush the cut side of each peach with vegetable oil.

4. Place the peach halves cut side down on the hot BBQ for 3-5 minutes. Remove and place in an oven proof dish suitable for the BBQ.

5. Divide the crumble mix between each peach half and return the dish to the BBQ. Close the BBQ lid and cook for 10 minutes or until the crumble is golden brown.

6. Serve with a dollop of ice cream.

Chef’s Tip

Rainy day? Griddle the peaches on the hob before baking in the oven at 180°C (fan)/400°F/gas mark 6 for 10-12 minutes.