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 piecesPreparation
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