Sous vide peach, honey & basil crumble

Pre Heat the sous vide water bath to 80 C. Cut the Peaches in half and mix with the honey, butter, fresh basil and cinnamon. Place in a fresh saver bag and vacuum seal. Place the bag in the sous vide water bath and allow to cook for 45 minutes. Once cooked remove from the sous vide water bath, cut open the bag and divide the contents evenly between four serving bowls. Sprinkle the crumble over each bowl and serve with a scoop of vanilla ice cream.

Graham Cracker Crumble Method:
Either using your hands or a kitchen aid with the paddle, mix the graham crumbs, sugar and butter until mealy. Now fold in the almonds and spread over a baking tray lined with wax paper. Bake in a 325F preheated oven. Stir every 5 minutes to break the crumble up slightly and continue until golden brown. Once brown remove from the oven and continue to stir every 5 minutes until cool. This will prevent the crumble from forming into one big clump. Serve when cool.