Peach Crumble

Fruit Filling:

• 7-8 peaches or nectarines
• 50gr brown sugar
• 50gr granulated sugar
• 2tsp cinnamon
• 1/2tsp nutmeg
• 2tbsp cornstarch
• 1tbsp vanilla extract
• 1tbsp lemon juice

Crumble topping:

• 80gr granulated sugar
• 120gr butter (cold)
• 100gr flour
• 100gr rolled oats or old fashioned oats
• 40gr pecan nuts, chopped (optional)
• 60gr biscoff cookies (optional)
• 1tsp salt
• 1tsp cinnamon

1. Preheat your oven to 180C
2. In a medium bowl, whisk together your sugars , spices, vanilla, salt and cornstarch and set aside.
3. Remove the pit from your peaches and chop them into slices. I like to slice them in both small & slightly larger chunks, thin & chunky slices to get the best texture and mixture between jammy and firm.
4. In a large bowl, add your flour, oats, sugar, salt & cinnamon and mix together.
5. Slice your cold butter into cubes and add that to the bowl
6. To make the crumble texture, you want to incorporate the butter into the flour by rubbing the butter & dry ingredients between your fingers until it comes together. If you don’t want to use your hands, you can totally use a knife or a pastry cutter for this step
   The mixture should come together in a ball but should crumble apart easily
7. Finally add your pecan nuts & biscoff cookies, crumbled into pieces
8. Take your big bowl of sliced peaches and add the sugar-cinnamon-cornstarch mixture. Make sure to evenly coat all the peaches and place them in an oven-safe baking dish
9. Top your peach mixture with the crumble mixture and bake at 170C for 40-50 minutes or until the top has browned and the peaches have broken down into bubbly jammy goodness
10. Let it cool slightly before serving, I recommend eating it warm with a good scoop of vanilla ice cream or a vanilla custard