| 4 Semi-Ripe Peaches/Nectarines/Pears — Halved and stoned | |
| Coconut Oil | |
| **For the Crumble** | |
| 30g Rolled Oats | |
| 1 tbsp Maple Syrup | |
| 1 tbsp Coconut Oil | |
| 25g Almonds — Roughly chopped | |
| 25g Pecans — Roughly chopped | |
| Pinch of sea salt | |
| Low Fat Greek Yoghurt — Optional |
| 1. | Preheat the oven to 180°C/gas 4. |
| 2. | To make the crumble, mix together the oats, maple syrup and coconut oil (melted if necessary) until the oats are completely coated. Add the chopped nuts and a pinch of salt and mix again. |
| 3. | Pour the oats and nuts on to a baking tray and put this into the preheated oven for 7–10 minutes, until the oats are golden and crunchy. |
| 4. | Meanwhile, heat a griddle pan over a medium-high heat. Brush the cut sides of the peaches with a little oil and place on the hot griddle, cut side down. Leave on the griddle without disturbing for 3 minutes to allow the griddle marks to develop. |
| 5. | Turn over and cook for a further 2 minutes on the other side. |
| 6. | Serve the peaches warm, sprinkled with the nutty crumble. Serve with 0% fat Greek yoghurt, if you like. |