Sufra Dayma:

Peach Macaroon Crumble

By Moushira Abdel-Malek

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Serves 4

Ingredients:

830 gm can peach halves (drained and chopped in four)

20 coconut macaroon biscuits (crumbled)

1/4 cup plain flour

2 tbsp ground almonds

1 egg + dash of vanilla extract

1 cup castor sugar

1 tsp cinnamon

1 tbsp lemon juice

50 gms butter (melted)

Method:

Preheat oven to 180 degrees. Grease a 7 cm deep, 16 X 22 cm (base) baking dish. Combine flour, almonds, sugar and cinnamon in a bowl. Add egg and vanilla. Mix well. Place peaches into baking dish. Drizzle with lemon juice. Sprinkle with macaroons. Top with almond mixture. Drizzle with butter. Bake for 30 minutes or until golden. Serve with cream or ice cream.

Happy Easter...!!