3 x 410 g cans peach slices in juice
zest 1 lemon, plus juice ½
2 tbsp agave syrup
140 g plain flour
50 g porridge oats
25 g cold butter, grated
- Heat oven to 200C/180C fan. Drain the peaches, but reserve the juice. Tip the peaches into a deep baking dish, roughly 20 × 30cm. Scatter over the lemon zest and juice and 1 tbsp of the agave, then toss everything together.
- In a bowl, combine the flour, oats, butter, remaining agave and 3 tbsp of the reserved peach juice. Mix together, first with a spoon, then with your fingers, until you have a rough crumbly mixture. Scatter over the peaches, then bake for 35 mins until golden and crunchy on top.