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Peach Burgundee Crumble

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  • 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
Serves 6-8 Serves 6-8

Let's Cook!

  • Combine

    Step 1

    Preheat oven to 200C.

  • Combine

    Step 2

    Drain the tinned peaches and arrange evenly over an ovenproof dish. Gently pour the Bundaberg Burgundee Creaming Soda over the peaches.

  • Combine

    Step 3

    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.

  • Combine

    Step 4

    Bake in the oven for 30 minutes and serve with cream or ice cream