Oh this recipe has been long & coming. I’m sorry for the wait if you follow me on Instagram, mainly my instastories. I shared this 2 weekends ago and then life happened. I’m finally dedicating my afternoon to re-creating it, changes made and photographing it. It is heavenly & I may have eaten this for lunch today (no shame in my game).
Peaches are plentiful and work perfectly in this crumble however you can adapt this recipe to use seasonal fruit that you have on hand. Think apple crumble next month through the fall. I’m still secretly hoping I can get cherries at a good price tomorrow at my farmer’s market to make a cherry version. Whatever you have… it will work!
This dish is perfect right from the oven and topped with either vegan ice cream or as we did, So Delicious coconut whip. Warm and absolutely bursting with flavor. I also love using super ripe fruit so you don’t have to use a lot of extra sugar. Who’s with me?
I’m still surprised that we are in the last few days of August. School has started for both of my girls and life is settling in. I really do love fall & look forward to cooler temps, cozy sweaters and big mugs of tea around the fire.
— Knead to Cook