If you have any left over filling from your peach pie (as I did) then make these little crumble to bake at a later time, they freeze well so you can save them for a rainy day.
All you do for these is pour the cooked peaches into ramekins and top with crumble. Use the recipe from the previous post but add coconut. Bake at 180°C until top is golden.
If you didn’t make the peach pie but still want to try these then just follow the instructions on the previous post regarding cooking the peaches or use any stewed fruit you like.
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