Knock-you-on-your-ass ---> peach-bourbon crumble :)

By • August 19, 2011 6 Comments

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Serves 2 "gluttons", or 4

  • CRUMBLE TOPPING
  • 4 tablespoons organic butter
  • 1/2 cup organic rolled oats
  • 1/2 cup pastry flour
  • 1 pinch fine sea salt
  • 1 dash black pepper
  • 2 teaspoons ground cinnamon
  • 1 teaspoon natural vanilla extract
  • 1/2 lemon, zest of
  • 1/2 cup brown sugar
  • 1 tablespoon good quality extra virgin olive oil
  • PEACH FILLING
  • 5 LARGE ORGANIC PEACHES, PITTED AND SLICED
  • 1 1/2 TBSP ORGANIC MAPLE SYRUP
  • 1/3 ORGANIC LEMON, JUICE OF
  • 1/3 CUP ORGANIC DARK BROWN SUGAR
  • 3 TBSP ORGANIC BUTTER
  • 2 TBSP EXTRA VIRGIN OLIVE OIL
  • 3 TSP GROUND CINNAMON
  • 1 TSP ORGANIC VANILLA EXTRACT
  • PINCH SEA SALT
  • A FEW TURNS OF A FRESH BLACK PEPPER MILL
  • 1 LARGE SHOT OF BOURBON OR WHISKEY OR DRAMBUIE LIQUOR
  1. PREPARE CRUMBLE TOPPING IN A MIXING BOWL BY BLENDING CRUMBLE INGREDIENTS TOGETHER WITH A FORK UNTIL THE BUTTER CHUNKS ARE EVENLY INCORPORATED INTO THE DRY INGREDIENTS IN SMALL BITS. COVER, REFRIGERATE UNTIL READY TO BAKE.
  2. PREHEAT OVEN TO 370 DEGREES. IN A SMALL CAKE TIN, COMBINE PEACHES AND REMAINING INGREDIENTS. COVER WITH CRUMBLE TOPPING. BAKE UNTIL GOLDEN AND BUBBLY, ABOUT 30 MINUTES.
  3. SERVE IN SMALL DISHES IMMEDIATELY WITH SMALL SCOOPS OF GOOD QUALITY VANILLA ICE CREAM ON TOP.

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