Always check the labels of the products you use.
Method
- 1
Bake. Adjust oven rack to middle position and heat oven to 350ºF (175ºC). Bring a big pot of water to a boil over a high flame. Set upwards an ice bath by filling it halfway using cold water plus ice in a big bowl. Keep to one side.
- 2
Cool. For the Filling: Using one sharp paring knife, score little X at base of each peach; keep to one side. Lower peaches into boiling water and cook till the scored skin at the base of every peach begins to loosen plus peel back, around 1 minute using a slotted spoon or spider. (Firmer peaches may need upwards to 3 minutes.) Using a slotted spoon or spider, move peaches to the ice bath and leave to stand till cool enough to handle, around 5 minutes. Working with 1 peach after another, start at scored X on the base of peach plus use a paring knife to peel back plus take out loosened skin off peach.
- 3
Finish. Discard the skins plus repeat using leftover peaches. Cut every peach in half through stem end plus take out pit. Slice the peeled peach halves in 1.3 cm thick wedges (see notes). Beat together the light brown sugar, tapioca starch, salt, plus vanilla paste in a big bowl.
- 4
Mix. Mix in peach slices and toss to coat. Leave to stand for 30 minutes. For the Topping: in a processor, pulse whole-wheat flour, light brown sugar, plus salt till well-mixed. Add oats and toasted pecans and blitz in short bursts till pecans just start in order to break apart, 2 to 3 pulses.
- 5
Bake (2). Tip in butter and blitz in short bursts till mixture resembles a coarse meal using some pea-sized pieces (see notes). To Cook: Scrape the macerated peaches plus their juices in a 9- by 23 cm square baking dish and push into an even layer. Scatter topping uniformly over the filling. Bake till the topping is amber brown and juices are bubbling, around 1 hour and 15 minutes.
- 6
Finish (2). Leave till it is cold on rack for 30 minutes. Serve.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
28.6 g per serving
57.2 % of the 50 g daily maximum · 114.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- food processor
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 495 kcal |
| Protein | 6 g |
| Carbohydrate | 75.9 g |
| of which sugars | 50.4 g |
| of which free sugars | 28.6 g |
| Fat | 20.7 g |
| of which saturates | 9.5 g |
| Fibre | 5.9 g |
| Salt | 0.37 g |
Protein per 100 kcal
1.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
