Since it is pretty much Fall here… yes, this soon. I’m thinking we can all use a little extra comfort.
In the form and shape of crumble, lots of clumpy crunchy comforting lumps of cookie flavoured morsels covering juicy peaches and berries.
To me that is comfort at it’s best.
You can serve it either warm or let it cool and serve it with whipped cream or even ice cream.
It’s simply one of our favourite desserts and we make it all the time with all kinds of fruit, depending on the season, but this particular combo has me running back for more each time, not to mention the cookie like smell coming from the oven during baking.
I actually also love to have this in the morning, if there are any leftovers and serve it with a dollop of Greek yoghurt. I mean it’s healthy right? Fruit, fibre, yes, I think so.
- 2 cups of fresh or frozen berries and/or blueberries
- 2 -3 roughly chopped fresh peaches, (skin removed)
- 2 tablespoons honey
- 1/2 tsp. vanilla extract
- 1 tablespoon flour
- 1 1/4 cup rolled oats
- 1 cup (spelt) flour
- 1/2 teaspoon baking powder
- 1/4 cup almonds, roughly chopped
- pinch of cinnamon
- pinch of salt
- 6 tablespoons almond butter, soft
- 6 tablespoons cold butter, cut into small piece (or grated)
- 1/2 cup maple syrup or light brown sugar
1 tbsp of butter for pan or baking dish
whipped cream to serve
1. Preheat the oven to 350 F / 175 C .
2. Butter a 10-12 inch skillet or a similar baking dish and set a side. This step just adds flavor.
3. Peel the peaches (as best as you can) and remove the stone, cut them into bite size pieces and place them in the skillet.
4. Add the honey and vanilla and stir to combine.
5. Add the raspberries/blueberries and corn starch and stir carefully until all is just combined.
3. To make the topping, combine the oats, flour, cinnamon, almonds, salt and baking powder in a medium-size mixing bowl. Add the maple syrup or brown sugar. Add the butter and almond butter and use your hands to work the butter into the dry ingredients until everything is combined and lumps form. Sprinkle the topping over the fruit.
4. Transfer to the oven and bake for 40 minutes or until the top is golden and bubbling. Remove from the oven and let cool slightly. Serve warm or at room temperature with whipped cream. Enjoy!