Peach & almond crunch

• ripe peaches↗4
• amaretti biscuits6
• low-fat crème fraîche↗2 x 200ml tubs ml
• demerara sugar↗85-100g g

Step-by-step instructions

1. 1

   Heat grill to high. Stone and slice the peaches. Place the biscuits in a plastic food bag and crush with a rolling pin. Arrange the peaches and the crumbled biscuits in the bottom of an ovenproof dish. Spoon over the crème fraîche, smooth with a knife so the peaches are entirely covered, then sprinkle over enough sugar to cover the crème fraîche. Place the dish under the grill for 3 mins or until the sugar has caramelised.