4 peaches, halved and destoned
2 tbsp miso paste
½ cup brown sugar
2/3 cup plain flour
¼ cup brown sugar
½ cup desiccated coconut
2 tsp ground ginger
1 lime, zested and sliced into wedges
Vanilla ice cream, to serve
1. Preheat the oven to 180C fan.
2. Rub together the crumble ingredients in a large bowl to resemble large breadcrumbs. Transfer to a baking tray and place in the oven for 15 minutes, mixing half way through to brown evenly. Leave to cool for 5 minutes to firm up.
3. Arrange the peaches cut side up on a baking tray lined with baking paper. Mix the butter, miso and brown sugar in a bowl to make a smooth paste. Liberally brush all over the peaches and place in the oven for 15 minutes until the peaches are softened. Turn on the grill to brown the peaches for a further 2-3 minutes until caramelised and lightly charred.
4. Divide the crumble between bowls, top with the peach halves and spoon over any remaining sauce in the tray. Top with ice cream and serve with lime wedges.