INGREDIENTS
For the Peaches:
2 pounds peaches sliced (fresh ripe peaches or if time is limited use defrosted frozen peach slices). Replace the peaches with any other seasonal fresh or frozen fruit.
1 to 2 tablespoons lemon juice, vanilla extract or almond extract
2 tablespoons cornstarch
¼ cup granulated sugar
Crumble Topping:
1 cup all purpose flour
¾ cup old fashioned rolled oats or quick cooking oats
½ cup brown sugar
½ cup granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
⅛ teaspoon ground nutmeg
½ cup diced butter (1 stick or 8 tablespoons) plus an additional 4 tablespoons sliced and saved for use later
⅓ cup chopped pecans, optional
1 tsp rosewater, optional
PREPARATION
Preheat oven to 350˚F.
Butter a 9×9 or 9×12 baking dish and set aside.
Add sliced peaches to a mixing bowl and toss with lemon juice or vanilla extract. Sprinkle with cornstarch and sugar, toss to combine. If adding rosewater, go ahead and mix in.
Add peaches to the baking dish.
In a mixing bowl combine flour, brown sugar, granulated sugar, cinnamon, salt, and nutmeg. Mix until well combined then add the diced butter and continue to mix until it becomes a crumb texture. Feel free to use a spoon or one’s hands.
Sprinkle crumble topping mixture evenly all over the peaches.
Bake for 45 minutes, or until the top is a golden brown and peaches are bubbling.
After 30 min into the baking add the additional sliced 4 tablespoons of butter to the topping to give it a more crunchy buttery topping.
Cool for 10 minutes and serve with vanilla ice cream.