Express Peach & Coconut Crumbles

📝 Ingredients

• 4 yellow peaches (about 150 g each)
• 1 lime (zest and 1 tbsp juice)
• 1 tsp cornstarch
• 50 g plain flour
• 30 g desiccated coconut
• 35 g demerara sugar
• 35 g coconut oil
• 1 pinch of salt
• 200 g Greek yoghurt, 2% fat (to serve)

🍴 Utensils

• Air fryer
• 4 ramekins (about 10 cm in diameter)
• Mixing bowl
• Bowl
• Fine grater
• Chopping board

📖 Steps

1. Wash the peaches, halve them to remove the stone, then cut into 1.5 cm dice without peeling: the skin softens as it cooks. Put the diced peaches in a mixing bowl.
2. Finely grate the lime zest over the peaches, then add 1 tbsp of its juice and the cornflour. Mix gently: the cornflour will thicken the fruit juices during cooking so they're not too runny.
3. Divide the fruit and juices between the 4 ramekins, pressing down lightly. They should come to about 1 cm below the rim, since the fruit shrinks during cooking and you need to leave room for the crumble.
4. Preheat the air fryer for 3 minutes at 170 °C. In a bowl, mix the flour, desiccated coconut, demerara sugar and pinch of salt. If the coconut oil is solid, melt it for 20 to 30 seconds in the microwave, then pour it over the dry mixture.
5. Mix with your fingertips, rubbing the mixture between your hands until it looks like damp sand that clumps when squeezed. If there's still dry flour at the bottom of the bowl, squeeze the mixture in your fist to form small clumps.
6. Scatter the crumble over the fruit in an uneven layer, without pressing down, so it stays crisp. Place the ramekins in the air fryer basket (in two batches if the basket is small) and cook for 15 minutes at 170 °C.
7. Keep an eye on them for the last 3 minutes: the top should be golden and the peach juices bubbling at the edges. If the coconut browns too quickly, cover with a sheet of foil tucked firmly around the edges so it doesn't blow away. Take the ramekins out with an oven glove, they're scalding hot.
8. Leave to cool for 5 minutes: the juices thicken and the crumble gets crisper as it cools. Serve warm with a generous spoonful of well-chilled Greek yoghurt on top.