Ingredients:

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

Tell us how your peach crumble turns out when you follow the steps outlined in this recipe. 

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