Peach Crumble with Vanilla Whipped Cream

Peach Crumble with Vanilla Whipped Cream

Prep Time: 35 minutes

Cook Time: 30 - 45 minutes

Servings: 3 - 4

Ingredients:

Peach Filling

• 3-4 large peaches
• 3 tbsp maple syrup
• 1 tsp vanilla paste
• ¼ tsp cinnamon
• Zest of ½ lemon
• 1 tbsp cornstarch
• Pinch of salt

Oat crumble topping

• ½ cup oats
• ¼ cup mixed nuts (I used macadamia and pumpkin seeds)
• 2 tbsp dark brown sugar
• 2 tbsp granulated sugar
• ¼ cup all purpose flour
• ¼ cup butter, cold and cubed
• Pinch of salt

Vanilla whipped cream

• ½ cup whipping cream
• 1 tbsp sugar
• ½ tbsp vanilla paste
• Mint leaves, for garnish

Directions:

1. PEACH FILLING: Preheat oven to 375 F. Prepare a large bowl of ice water.
2. Bring a large pot of water to a boil. Blanch the peaches for 1 minute, and remove into the ice bath.
3. After a few minutes, peel the peach skin off and cut in half to remove the core. Slice the halves into small wedges.
4. Place the peeled peaches in a large bowl. Add the salt, cinnamon and cornstarch. Toss to combine.
5. Add the maple syrup, vanilla paste, and lemon zest to the bowl. Toss gently.
6. OAT CRUMBLE: In a medium-sized bowl, mix the oats, flour, chopped nuts, salt, brown sugar and white sugar.
7. Add in the cold, cubed butter and rub the butter into the mixture with your hands. It’s fine if there are some chunks of butter remaining.
8. Pour the peach filling evenly into a small cast iron skillet (6-8 inches in diameter) or an oven-safe pan.
9. Spread the crumble on top and bake for 35-40 minutes, until the peach filling is bubbly and the topping is golden. Let rest for 10 minutes.
10. VANILLA WHIPPED CREAM: In a medium bowl, add the whipping cream. Begin to whisk by hand (alternatively, use a hand mixer/standing mixer).
11. When it thickens slightly, add the sugar and vanilla. Continue to whisk until soft peaks form.
12. Serve the peach cobbler with the whipped cream and garnish with mint and flaky salt.