INGREDIENTS:
- 4 Hail Kissed peaches, cut in half and pit removed (do not peel)
- 4 tbsp. very cold butter or butter alternative, divided
- 1 tsp. cinnamon, divided
- 2 tbsp. honey
- 1 tsp. lemon juice
- 1/4 c. all-purpose flour
- 1/4 c. rolled oats
- 1/4 c. finely chopped toasted almonds
- 1/4 c. packed brown sugar (light or dark)
- 1/4 tsp. almond extract
- 1 tsp. vanilla extract
- Whipped cream or vanilla ice cream, if desired
INSTRUCTIONS:
- Preheat oven to 375 degrees. Place peaches in a baking pan. Each peach should be cut side up. Try to nestle them together so they don’t roll around. If you find you are having trouble with the peaches rolling, cut a very thin slice off the rounded bottom of each to give it a flat surface to rest on.
- Melt 1 tbsp. butter and add 1/2 tsp. cinnamon, honey, and lemon.
- Drizzle peaches with this mixture and place in the oven to bake for 15 minutes.
- While peaches are baking, make the crumble. In a bowl, combine the flour, oats, almonds, sugar, extracts, and remaining cinnamon. Stir to combine.
- Cut each remaining tablespoon of butter into four pieces and drop all pieces individually into the flour mixture. Toss mixture slightly as you add the butter pieces. Use your hands to pinch the butter into the flour mixture, until butter is incorporated and small clumps form (it should look a bit like breadcrumbs.) Do not handle it too much or the butter will melt. If the butter seems to be softening too much, you can place the bowl in the refrigerator and allow the butter to firm up for a few minutes, then proceed.
- Remove peaches from the oven and top each peach with the crumble, mounding it slightly. Place the topped peaches back in oven for 25 to 30 minutes more.
- When peaches are tender and the crumble is crunchy, remove the peaches from the oven. Allow them to sit for five minutes.
- Place the crumble-topped peach on a plate, top with whipped cream or vanilla ice cream (if desired) and serve while warm.