Peach Crisp

This is a simple recipe that is great to pop into the oven while it is still hot from a roast or casserole and is a nice warming type pudding. I love it with whipped cream but it really is just as nice without.

During the cooking the topping sort of forms a thin custard with the juice, hence the reason not to put too much juice in.

1 and ½ 410gr (approx) cans of peaches
(different brands have different weights)
25gr butter
½ cup sugar
1 egg
1 tsp vanilla
½ cup coconut
1 ½ cups cornflakes
Nutmeg


Drain the peaches (reserving the liquid) and place peaches in an oven proof dish.
Add enough juice to come up to half the level of the fruit.
Heat the butter until just melted and add the sugar, egg and vanilla.
Beat well to combine with a whisk or hand beater.
Stir in coconut and cornflakes.
Add a sprinkle of nutmeg.
Pile on top of fruit and bake for 30 minutes at 180ºC or until lightly golden.
Serve warm or cold.
Left over juice (about 1 or 2 tablespoons) can be slowly added to cream and whipped to serve or freeze juice to add to other recipes or as ice-cubes for drinks.