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Comfort food in four easy steps

1. Arrange sliced peaches in the bottom of a bowl. If you want, you can sprinkle them with liquor, or you can just imbibe the liquor and salute the peaches’ good health. Viva la pêche!

Artfully arrange your fruit!

2. Whisk 2 eggs, a sploosh of milk, a splash of vanilla, some cinnamon and ground ginger. Pour this over the peaches.

Kersplash! Take that, peaches.

3. Mix oats, melted butter, sugar, cinnamon and shredded dried coconut in whatever quantities seem good to you. You want it quite dry and crumbly, but everything should have be touched with butter (un coup de buerre!). Pour this over the eggs and peaches.

Regardez la crunch!

4. Bake, covered, at 180°C for about thirty minutes, then remove the lid and cook for another thirty minutes, or until toasty brown. Serve to whoever needs it.

Et voila!

This is a kind of flognarde-crumble-oatmeal hybrid: I’ve fused the baked custardy thing from flognarde, the crumble topping from fruit crumble (fruit crisp, if you’re US-ican, I believe?) and oats from…look, just shut up and eat your oats. The oats soak up a lot of liquid from the egg/milk/peach blend underneath them, and become soft, sweet and chewy as they bake. The coconut toasts, the sugar caramelises, and before you know it, you’ve created a fruitsome bake that whinges to be served with yoghurt at breakfast time. This was so good I feel like its awesomeness is totally self-evident.


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