Spiced Peach & Almond Crumble
A great way to enjoy fresh local peaches during peach season. Leftovers make an amazing breakfast.
Wash about 10-12 medium ripe peaches - you can use more or less depending on the size (about 1.8 kg or 4lbs). Slice peaches into a bowl using this technique (I don't bother peeling them, and I cut the pieces in half lengthwise to make them bite-sized). Mix in:
- the juice from 1/2 a lemon or a whole lime
- 2-4 Tbsp agave syrup, or sugar (depends on how sweet your peaches are)
- 1 Tbsp starch (I use tapioca starch)
- 1/2 tsp cinnamon (1 tsp if your peaches aren't that flavourful)
- 1/4 tsp cardamom
- *1/2 - 1 tsp finely grated citrus peel (*optional - I only add it if my peaches aren't that flavourful)
- *2 Tbsp finely chopped crystallized ginger (*optional)
To make the crumble topping, combine the following in another bowl. (When using sugar sometimes I mix ingredients in a pot over low just until the sugar is dissolved.):
- 1 c oats (I use large flake oats, quick oats will work too) (for gluten-free, use gluten-free oats)
- 1/2 c quinoa flakes or more oats
- 3/4 - 1 c slivered almonds
- 1/3 c melted butter or coconut oil (or half and half)
- 1/4 - 1/3 c brown or blond sugar (or agave syrup, maple syrup, or light honey)
- 1/2 tsp salt
Preheat oven to 350 (325 if using all agave or honey in the crumble topping. Grease a large baking pan, the standard 9"x13" is good (I use a ceramic pan). Spread peach mixture in first, then sprinkle crumble mixture on top. Bake on the lower-middle rack for about 40 minutes - or as long as it takes to become golden brown on top with fruit bubbling out of the corners of the pan.
Enjoy as is, or with fresh whipped cream, vanilla ice-cream, or yogurt.
Leftovers can be stored covered in the fridge, and re-heated - or eaten right out of the pan. ;)