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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
- 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.
- 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.
- SERVE IN SMALL DISHES IMMEDIATELY WITH SMALL SCOOPS OF GOOD QUALITY VANILLA ICE CREAM ON TOP.
- This recipe was entered in the contest for Your Best Buckle, Slump, Grunt, Crumble, Cobbler, Crisp, Sonker, Pandowdy, and/or Betty
- This recipe was entered in the contest for Your Best Recipe with Cereal
- This recipe was entered in the contest for Your Best Recipe with Vanilla
- This recipe was entered in the contest for A&M Smackdown / Your Best Peach Pie or Tart
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