Clean Peach Crumble
crumble, mango, peach
Chef Maria Cummins
Squared baking pan
2 Mixing bowls
diced. Can substitute mango.
(gluten free if necessary)
whole wheat flour
or coconut flour
Preheat the oven to 350°F, and lightly coat an 8”-square baking pan with nonstick cooking spray.
In a medium bowl, toss together the diced peaches, cornstarch, almond extract, and ¼ teaspoon cinnamon until thoroughly combined.
In a separate bowl, mix together the oats, flour, and remaining cinnamon. Add in the syrup or honey and butter, mixing until completely incorporated.
Spread the peach mixture into the prepared pan, and evenly sprinkle the oat crumbs on top. Bake at 350°F for 35 minutes, or until the peach juice is bubbling and the oat mixture turns crunchy.
Cool completely to room temperature. For best results, let the crumble rest for 1 hour after coming to room temperature before serving to allow the juices to thicken.
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