Oven-roasted peaches

1. Preheat the oven to 180°C / 356°F.
2. Prepare the peaches by removing the seed and cutting each peach into 8 equal pieces. Pop into a large mixing bowl.
3. Add the sugar and spices, sprinkling the brown sugar, white sugar, cinnamon, nutmeg and vanilla seeds evenly over the peaches. Toss gently with a spoon or your hands until the peaches are well coated.
4. Pop them onto a tray or large cast iron skillet lined with parchment paper. Be sure to give them space to breath, otherwise they with stew, not roast.
5. Roast uncovered for 25–30 minutes and set aside to cool

Sponge Filling

1. Pop the flour in a small mixing bowl. Give it a quick whisk to aerate the flour.
2. Rub the butter into the flour mixture until it resembles coarse breadcrumbs. Add the almond meal, bicarb soda, and baking powder, sugar and mix through.
3. Make a well in the center of the bowl and add the beaten egg, Greek yogurt, and vanilla extract. Mix thoroughly until the mixture is like a thick cake batter. From the roasted fruit, roughly chop 6 peach slices into 1cm pieces and gently fold through the batter.
4. Pour the batter into a small Dutch and smooth over the top. Layer the remaining peaches on top  in a single layer. Pop into the preheated oven for 30 minutes.
5. Remove from the oven and leave to cool for 1 hour.

Custard Topping

1. Reduce the oven temperature to 170°c/340°f
2. In a small bowl, give the egg a quick whisk.
3. Add the thickened cream, sugar, cornflour and the scraped beans from the other half of the vanilla bean. Whisk everything together to combine and gently pour over the baked sponge.
4. Sprinkle with a pinch of cinnamon.
5. Pop the Dutch oven back into the oven for a further 20-30 minutes or until the custard has set.
6. Remove from the oven and leave to cool for 10-15 minutes before serving warm with vanilla icecream.