Peach & almond crunch

One of the quickest desserts we have, and one of our favourites. A simple take on cre?me brulée

  • Prep:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 326
  • fat 16g
  • saturates 10g
  • carbs 44g
  • sugars 37g
  • fibre 2g
  • protein 5g
  • salt 0.21g


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


Make it with berries
Berry Brulèe: Swap the peaches for 200g strawberries, quartered, and 200g raspberries. In a sealable freezer bag, smash 4 shortbread fingers into chunks. Mix through with the berries and place in the bottom of an ovenproof dish. Cover with crème fraîche and a layer of demerara sugar as before and grill until the sugar is caramelised.


  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.

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