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Peach Cobbler with Crumble Topping

  • 3 tbsp Peach White Balsamic  

  • 1 1/2 tbsp cornstarch

  • 1 1/2 pounds yellow or white peaches, peeled, pitted and sliced, or 2 cans sliced peaches

  • 1/2 cup light brown sugar plus and additional 1/4 cup

  • 2/3 cup all-purpose flour

  • 2/3 cup old fashioned style oats

  • 1/2 cup sliced almonds

  • 1 tsp ground cinnamon

  • 1/4 tsp salt

  • 1/2 cup Butter Olive Oil, plus more for pan

Preheat the oven to 350 degrees F. Grease an 8 by 8-inch glass baking dish with Butter Olive Oil. Set aside. For the filling: In a medium bowl, whisk together the Peach Balsamic, 1/2 cup brown sugar and cornstarch until smooth. Gently toss with peaches until the fruit is coated. Pour the fruit mixture into the prepared pan. For the topping: In the bowl of a food processor, combine the flour, oats, almonds, 1/4 cup brown sugar, cinnamon, and sea salt. Pulse until mixed. Add the Butter Olive Oil. Pulse until combined. Sprinkle the mixture over the filling and bake for 40 to 45 minutes until the filling is bubbling and the top is light golden. Let cool for 5 minutes. Spoon the warm peaches and crumble into bowls and serve with a dollop of whipped cream or over ice cream.


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