Fresh summer peaches are thrown into a cobbler that is a small twist on the traditional we all know and love. Rye flour and tea imparts an earthiness that makes the peaches taste even sweeter. Using melted butter makes the crumble easy to put together to top the simply prepared peaches. A delicious end to a summer meal! —kkemme
peaches (about 4-5)
dark rye flour
all purpose flour
black tea (or 2 tea bags)
In This Recipe
Preheat your oven to 375 degrees F. Prepare the peaches by pitting, peeling, and slicing them directly into a 8in x 8in glass baking dish. Sprinkle the 4tbsp of sugar and 1/4tsp salt on top of the peaches and toss to combine. Set aside to macerate while you prepare the crumble.
Melt the butter in a saucepan. Once melted, add the tea. Allow to steep for 5 minutes.
Meanwhile, stir together both flours, sugar, and salt in a medium bowl. Set aside until tea is fully steeped.
Once tea is steeped strain out the leaves or remove the tea bags. The butter should smell lightly like tea. Add the melted butter to the dry ingredients and mix to combine until you reach a wet sand texture. Set aside.
Sprinkle 1 tsp. of corn starch over the peaches. This will help the juices firm up some in the oven.
Evenly sprinkle the crumble mixture over top of the peaches in the baking dish. Place the dish in the preheated oven and bake for 60-70 minutes, until crumble is golden brown. Allow to cool for 15 minutes, then enjoy warm topped with whipped cream or vanilla ice cream.