Method

1. Preheat the oven to 160°C/140°C fan/gas mark 3.

2. Cut the peaches in half and remove the stones. Place them in a roasting tray.

3. Melt 1 tbsp of the butter or coconut oil and drizzle over the peach halves. Bake them in the oven for 30- 40mins, or until golden.

4. Meanwhile, crush the pecans to your desired size. Heat the remaining 1 tbsp of butter or coconut oil in a small pan and add the crushed nuts, cinnamon, and oats. Fry, while constantly stirring, until golden.

5. Serve the hot peaches topped with the nut crumble and a spoonful of yoghurt on each.

Second Nature special tip

As peaches aren’t in season all year round (best in August), you can also adapt this recipe by using other stoned fruits, bananas or Pink Lady apples. If using apples, just cook them for a little longer, around 45mins. If you’ve already made our toasted muesli, you can use that in place of the crumble mixture.