Late Summer Peach Crumble

Processed with VSCO with f2 preset Feeling peachy this week? If so, you're in luck.

For an even sweeter end to summer, turn a farmers market bounty into a show-stopping dessert. Ripe peaches caramelize in the oven with a coarse crumble of healthy-ish ingredients, including King Arthur whole wheat flour. As Jeannine of Love & Lemons suggests (who inspired this recipe), serving piping hot with scoops of vanilla bean ice cream.

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Makes 8 servings

2/3 cup rolled oats 2/3 cup chopped pecans 1/2 cup whole wheat flour 2/3 cup brown sugar 1 teaspoon cinnamon pinch of salt 6 tablespoons cold butter 8 peaches, sliced

1. Preheat the oven to 350 degrees and brush an 8"x8" baking dish with butter.

2. Use a food processor to pulse the oats, pecans, flour, sugar, cinnamon, and salt. Add the butter and give it a few short pulses until the the mixture clumps together. If too dry, add water one teaspoon at a time. If too wet, add a little more flour.

3. Place the sliced peaches into the dish, sprinkle the crumble mixture on top and bake until the topping is golden brown and the fruit is soft, about 18-20 minutes.

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