METHOD

PEACH CRUMBLE PIE

1. Preheat the oven to 180°C and grease a 24cm pie dish with non-stick cooking spray.

2. In a medium-sized bowl, cream the butter, sugar and the medium egg together with a hand mixer until smooth. *Chef’s Tip: Add 1 teaspoon of vanilla essence here, for a vanilla flavoured peach pie!

3. Sift in the flour, salt and cinnamon. Sprinkle in the oats and stir until a cookie dough is formed.

4. Split the dough in half. Place half of the dough into the fridge to chill until later.

5. Add half of the dough into the prepared pie dish pressing the dough along the sides to form a crust.

6. Drain the syrup from KOO Peach Slices in Fruit Juice Lite and arrange the peach slices on the prepared cookie dough.*Chef’s Tip: Pour the drained fruit syrup into an ice tray and freeze. Once frozen serve the cubes with tonic water for a refreshing peach-flavoured drink.

7. Crumble the chilled half of the cookie dough over the layered peach slices, ensuring most of the peaches have been covered.

8. Bake the crumble for 30-35 minutes until golden brown and crispy. Allow the pie to cool slightly before cutting.

9. Serve a slice of pie with a dollop of plain yoghurt and a sprinkling of chopped peaches on top. Garnish with a

FRUITY NICE CREAM LOLLIES

1. Place 2 fresh raspberries and 1 tablespoon of the pear juice into the bottom of each of the popsicle moulds.*Chef’s Tip: The popsicles can be made in paper cups if preferred.

2. Using the back of a wooden spoon crush the raspberries until a puree has formed. *Chef’s Tip: Add a mint leaf here for a mint, raspberry & pear version.

3. In a blender add the frozen bananas, ½ of the chopped pears, the remaining pear juice and milk. Blend until smooth.*Chef’s Tip: 3 medium sliced bananas will give you roughly 1½ cups frozen bananas.

4. Spoon the pear nice cream mixture into the mould until half way. Spoon in 1 tablespoon of chopped pears and top up with the remaining nice cream mixture. Repeat with all the moulds.

5. Push a popsicle stick into the centre of the nice cream moulds and freeze overnight until frozen solid.

6. Gently remove the popsicle from the mould, serve immediately and ENJOY!

UPSIDE-DOWN APPLE MUFFINS

1. Preheat the oven to 180°C and lightly grease a 12-hole muffin tin

2. Sprinkle 1 teaspoon of granulated white sugar into the bottom of each of the muffin-holes.*Chef’s tip: The sugar ensures a caramelised apple when the muffin is turned upside down.

3. Arrange ½ of the KOO Unsweetened Pie Apple Slices into all 12 of the holes in a decorative style. Place the muffin tray into the oven to caramelise the apples for 10-15 minutes.

4. In the meantime, pour the second tin of pie apples and the syrup into a medium-sized bowl. Use the back of a fork to puree them slightly.

5. Once pureed add the self-raising flour, condensed milk and desiccated coconut. Stir the mixture until a thick muffin batter has formed.

6. Remove the caramelised apples from the oven. Carefully scoop equal sized portions of the batter into each of the muffin holes.

7. Bake the muffins for a further 20-25 minutes or until risen and golden brown.

8. Allow the muffins to cool for 10-15 minutes before removing them from the muffin pan.

9. Once the muffins are cooled, cover the pan with a large board and flip the muffins upside down onto the board. Slowly lift the muffin tin form the board, revealing the caramelised apples below.

10. Serve the upside-down muffins on a platter alongside a refreshing iced coffee and ENJOY!