Time to make: 30 mins (Hands-on time: 5 mins, Cooking time: 25 mins)
Total cost: $8.60 / $2.15 per serve
4 large ripe peaches, halved, stone removed
2 tablespoons icing sugar
2 cups (250g) fresh or frozen boysenberries or raspberries
1/2 cup fine rolled oats
1 tablespoon brown sugar pinch of cinnamon
25g reduced-fat spread
1/3 cup chopped pistachio nuts
8 tablespoons reduced-fat Greek yoghurt, to serve
Step 1 Preheat oven grill to high. Place peaches (cut-side facing up) in an ovenproof dish. Sieve 1 tablespoon of the icing sugar over peaches. Grill for 15 minutes until soft and slightly caramelised on top.
Step 2 Meanwhile, make berry sauce. Place berries in a small pot with a splash of water and the remaining icing sugar. Bring to the boil. Cook for about 5 minutes, stirring, until reduced to a sauce.
Step 3 To make crumble topping, combine oats, cinnamon and sugar in a bowl. Rub in spread with fingertips until mixture resembles breadcrumbs. Mix in pistachio nuts.
Step 4 When peaches are ready, remove from oven and set aside to cool a little (they will be very hot). Turn oven to 200∞C fan bake. Spread crumble mixture over a baking tray and bake for 10 minutes until golden brown.
Step 5 To serve, divide peach halves among plates, top with berry sauce (or serve on the side), and pistachio crumble. Serve with a large dollop of Greek yoghurt on the side and garnish with a mint sprig if preferred.