|serve alone or with a scoop of vanilla ice cream|
what you need:
- 6-8 peaches, still firm and not mushy
- 1 vanilla bean or 2 tsp vanilla extract
- 1/2 cup brown sugar
- 1 tsp corn starch
- 4 tsp cinnamon
- 1/3 cup whole wheat flour
- 1/3 cup graham cracker crumbs
- 1 cup rolled oats
- 1/4 cup butter, cold
- Wash peaches and cut each peach into six wedges. (Easiest to cut all around pit and twist into two halves, then cut into 3 wedges per half - turn the half with the pit so that the pit is down on the cutting board and cut until you hit the pit - the pit will then come out easily). Place all the peach pieces into a large bowl.
- Add the cornstarch, half of the brown sugar (1/4 cup), 2 tsp cinnamon, a small pinch of salt and scraped vanilla bean seeds and the remaining pods into peach bowl. Toss to coat all peaches. Set aside.
- In a separate smaller bowl, combine flour, oats, graham cracker crumbs, remaining brown sugar, 2 tsp cinnamon, and a small pinch of salt.
- Cut butter into small cubes. Using your fingers, work butter roughly into the flour mixture, incorporating until the crumble becomes lumpy with small pea sized butter pieces throughout.
- Tumble peaches into a baking dish and then sprinkle crumble evenly on top - doesn't have to be perfect. This can be kept in the fridge until you are ready to bake it off, for about 25 minutes at 350 degrees F. Check at around 20 min to make sure the peaches are fork tender and the crumble isn't burning. Also, at the this point if there are parts of the crumble that look dry or like raw flour, put extra small pads of butter to these areas.
- Turn the oven to broil and watch closely - about 2 minutes - and remove when topping is browned and crisp. Let it rest for about 10 minutes, then serve warm and enjoy!
|peaches tossed with brown sugar, cinnamon, cornstarch & vanilla|