Peach & Pistachio Pots 

When peaches are in season I make these delicious pots of goodness as they are so easy and taste fantastic.

Warmed peaches have a beautiful fragrant smell, plus the warming enhances their flavour. Add to that the crunchy topping, and I think you will love this dessert. 

Packed with fresh fruit, full of fibre and polyphenols (natural plant compounds with anti inflammatory benefits). The crunchy topping also contains protein, gentle fibre, polyphenols and anti inflammatory oil. All together making this dish not only absolutely delicious but also a great healthy choice. 

If it's wintertime when you are reading this, I've got some great swaps below. Plus this recipe is suitable, with few changes, for those with histamine intolerance, see below. 

If you'd like to see the video making this dessert please head over to my YouTube channel here. 

Per person/ individual pot:
1 peach/80g per pot
Zest from ¼ small lime

Alternative Ripe Pear:
Per person/ individual pot:
80g chopped ripe pear flesh
½ chopped dried fig
Optional - ¼ teaspoon finely grated fresh ginger

Topping for 4 pots/ 4 people:
60g chopped nuts/seeds - I like to use pistachios with the peach version
30g oats
1 tablespoon olive oil
Optional - 4 teaspoons chopped dark chocolate pieces
3 teaspoons honey - warmed slightly so the honey is runny

Set your oven to 200˚C regular or 180˚C fan forced (see oven alternative below)

I used four little 100ml ramekin pots, which are oven proof. 

Toss the chopped peaches with the lime zest.
Pack the fruit down well into the individual oven-proof pots.
Mix all the crumble ingredients together in a bowl and pack this on top of the fruit.
Bake for 10 mins in the hot oven, or until the crumble topping is just beginning to turn golden brown on the edges.

I like to eat with a dollop of greek style yoghurt and perhaps some shaved toasted coconut on top.

Alternatively - if you do not wish to use an oven, once the pots are filled with fruit, microwave on high for a couple of minutes to warm the fruit. Then top with the nut mixture, and place under a grill to lightly toast the topping.

Histamine:
If you are histamine intolerant then I suggest the following swaps:
Use peeled peach or in winter peeled pear with perhaps some blackberries, if available, or frozen blueberries.
Note you may not need to peel the fruit, it depends if you find the peel on fruit exacerbates symptoms.
Leave out the lime zest and dried fig.
Follow the recipe for crumble topping, all except the chocolate - leave the chocolate out as cocoa is high histamine.
You could also use macadamia nuts instead of pistachios if you wish, both are low histamine, as are the other crumble topping ingredients - oats, olive oil, honey.
Follow recipe as described.
To serve use whipped cream instead of yoghurt (as fermented foods are high in histamine).
Top with shaved dried coconut that is sulphite/sulphur dioxide free.