Peach Crumble
Peach Crumble
Desserts
With the boost of Elderflower balsamic vinegar with the peaches and Blood Orange olive oil in the topping, this dessert gives a bright and vibrant taste you're sure to love.
Ingredients
- 6 large peaches, sliced (about 2 1/2 lb.)
- 1/4 cup granulated sugar
- 1 tablespoon Fustini's Elderflower balsamic
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch kosher salt
- 1 1/2 cups all-purpose flour
- 1 cup packed brown sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/3 cup Fustini's Blood Orange olive oil
- vanilla ice cream, for serving
Directions
Preheat oven to 375°. To make peaches: In a large bowl, combine peaches, sugar, balsamic, cinnamon, ginger, and salt.
To make topping: In a medium bowl, combine flour, brown sugar, salt, and cinnamon. Pour in olive oil and stir until the mixture resembles coarse crumbs.
Pour peaches and juices into a large baking dish. Sprinkle crumb topping evenly over peaches.
Bake until the topping is golden and the peaches are bubbling, 45 to 50 minutes. Serve warm with ice cream, if desired.
Leave a comment