Peach Bourbon Crumble

Millions of peaches, peaches for me

Millions of peaches, peaches for free

Look out!!

Even though I haven't posted in a while, doesn't mean that I am not cooking and eating to my little hearts desire! Work has just been busy and kept me from writing about it.

But I'm never too busy to give some food love to my followersI There is no better food love than that of a fresh, juicy peach in the summer time! And there are millions of them right now (according to the Presidents of the USA....come on 90's music fans). I put this boozy doozy together last weekend and had to share.

For all my gluten free friends or anyone with a food allergy, don't forget about the Gluten & Allergen Free Wellness Expo this Saturday in Durham, NC. There will be tons of yummy treats and entrance is only $10.

Peach Bourbon Crumble

Yields: 6-8 servings

Prep Time: 20 minutes
Cook Time: 40 minutes

butter for greasing skillet/pan (about 1 tablespoon)
1/2 cup whole wheat flour (or gluten free all purpose flour)
1/2 cup pecans, lightly toasted, chopped
1/2 cup rolled oats
1/3 cup brown sugar
1/2 teaspoon fine grain sea salt
6 tablespoons unsalted butter, melted
2 tablespoons cornstarch or arrowroot powder
1/3 cup natural cane sugar
5-6 cups peaches, peeled and sliced
3-4 tablespoons bourbon (depending on desired booze level)

Preheat the oven to 375F, with a rack in the middle. Butter an 8x8 square baking dish and set aside.

Cut a small cross in the bottom of each peach, just piercing the skin of the fruit.

Fill a medium saucepan with water and bring to a boil. Place each peach in the boiling water for about 30 seconds and quickly remove and set aside to cool.

Combine the flour, pecans, oats, brown sugar and salt together in a large bowl. Use a fork to stir in the melted butter. The mixture should form into a few patties, then wrap in plastic wrap and place in the freezer to chill at least ten minutes.

Skin the peaches by pulling the edge of the peach skin (near the cut at the bottom) with a small knife and your finger. The skin should peel off easily. Slices the peaches and set aside.

Make the filling by whisking together the cornstarch and sugar in a large mixing bowl. Add the peaches and toss until evenly coated. Wait three minutes, add the bourbon and toss again. Transfer the filling to the prepared pan, remove the topping from the freezer, and crumble across the top of the peach bourbon mixture.

Bake for 35 - 40 minutes, or until the topping is deeply golden and the fruit juices are vigorously bubbling along the sides. Wait at least 30 minutes for the crumble to cool before serving.