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Peach Burgundee Crumble
- 800 gm tinned sliced peaches
- 1 cup Bundaberg Burgundee Creaming Soda
- 1 cup plain flour
- ¾ cup brown sugar
- ¾ cup rolled oats
- ¾ cup coconut flakes
- 1 tsp cinnamon
- 2/3 cup unsalted butter melted
- 2 tsp vanilla essence
Preheat oven to 200C.
Drain the tinned peaches and arrange evenly over an ovenproof dish. Gently pour the Bundaberg Burgundee Creaming Soda over the peaches.
In a large bowl, combine the flour, brown sugar, oats, coconut and cinnamon. Pour the melted butter and vanilla essence over mixture and work together with a spatula. Spread in an even layer over the peach mix.
Bake in the oven for 30 minutes and serve with cream or ice cream