desserts | Sewloveable

Hello all

I just wanted to share a yummy recipe that I have not made in years. All I can say is, I had to force myself out of the kitchen an away from the Cobbler.

So let’s dive right in and make something yummy together

Ingredients for the Peach filling

1/4 cup brown sugar

1/4 cup cane sugar

1/2 cup all-purpose flour

1/2 tsp ground cinnamon

1/2 tsp of pumpkins spice

1/4 teaspoon sea salt

(2) 14 oz. jars of peaches in white grape of its own juice ( no syrups)

1 tsp cornstarch, dissolved in 1 tablespoon water

1 lemon, juiced

1 tsp butter

1/2 tsp of vanilla extract

Ingredients for the crumb topping

3/4 cup brown sugar

1/4 cup sugar

3/4 cup all-purpose flour

1 cup of steel cut oats

1/4 cup slivered almonds

1/2 cup dried cranberries or raisins

1/2 tsp of pumpkin spice

1/2 tsp ground cinnamon

1/4 tsp sea salt

1/2 tsp vanilla extract

1/2 stick unsalted butter, room temperature, cut into 8 pieces

Directions

Preheat oven to 350 degrees .

To make the peach filling: In a large bowl, stir together sugars, flour, cinnamon and salt. Add peaches, vanilla and gently toss to coat. Mix together cornstarch slurry and lemon juice and stir into peaches to incorporate. Place parchment in a 12 by 8-inch oval dish and add peach mixture.

To make the crumb topping: In a medium bowl, combine dry ingredients, add in butter pieces and vanilla, then combine with hands until crumbly.

Top peaches with half of the crumb topping. Bake uncovered for 30 minutes, then add remainder of the crumb topping. Reduce heat to 325 degrees and bake until golden and bubbling, another 45 minutes. Remove from oven and let sit for 15 minutes before serving.

Then enjoy with or without toppings.