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Ingriedients
3 ripe peaches sliced
1 cup flour
1 cup old fashioned oats
1 cup brown sugar
2 tsp cinnamon 1/2 cup chopped pecans (optional)
3/4 stick (6 TBSP) cold unsalted butter,cut into small pieces
Preparation
Preheat oven to 350F. Toss sliced peaches into a cast iron skillet or a 9X9 baking dish
Combine flour, oats, brown sugar, cinnamon, and pecans in a large mixing bowl.
Cut the butter into the crumble mixture using your fingers or a fork until the mixture is the texture of small pebbles.
Pour topping evenly over the peach-rhubarb mixture.
Bake at 350F for 25-30 minutes until bubbly and the topping is browned Serve hot with ice cream.
For a vegan option: Simply replace the cold butter with a cold vegan butter option such as Earth Balance.
For a gluten free option: Use certified gluten free oats, and replace the 1 cup of flour with 1/2 cup of cornstarch
