Print

Peach Crumble


  • Author: Streusel

Description

Inspired by Martha


Scale

Ingredients

Fruit bottom:

6 large peaches

3/4 c. sugar

1 T. apple cider vinegar

4 t. arrowroot starch

1/4 c. honey (I used Cunningham’s Colorado Honey)

Crumble topping:

8 T. unsalted butter, cut into chunks

1/3 c. brown sugar

1 1/4 c. flour

1/2 t. salt

1 T. cinnamon


Instructions

  1. Pre-heat the oven to 375 degrees fahrenheit.
  2. Blanch and peel the peaches.  Remove the pit and cut each half into eight chunks.
  3. Toss in a bowl with the apple cider vinegar, sugar and arrowroot starch.  Set aside.
  4. In a separate bowl combine all of the crumble ingredients and with your hands squish the butter into the rest of the ingredients until you can create large crumbs.
  5. Place the fruit combination in the bottom of an 8 x 8 inch glass dish.
  6. Pour the crumble topping on top of the fruit and spread evenly over the entire surface.
  7. Bake for 35 to 40 minutes or until the fruit mixture bubbles generously through the crumble topping.
  8. Let cool on a cooling rack for 30 minutes and then serve warm.