I just found my go to pie crust for the rest of forever!! FOR..EV..ER.
This crumbly topping in pie form would be oh so tasty. I’m not sure what I would fill in the crust with, but it really doesn’t matter. I mean, if you’ve got a delicious crust you’re more than halfway to a delicious pie. However, I’m just not sure if this crumbly topping would have enough support to hold up as a pie. I’ll keep you posted.
If you’ve read this blog for a hot second, you know of my deep love for all things doughy. The sworn worthy thing about the crust of a crumble is that it tastes like doughy granola. Has any one ever opened a box of granola without riffling through it to find the biggest cluster? Probably not. It’s one of those instincts that I’m sure all people are born with. I also can’t open any cereal box without pouring a little handful and popping it into my mouth. I’d say that’s a much better habit to have than say drinking milk straight from the jug. ew.
If you’re looking for a really summery dessert, you must add a scoop of vanilla ice cream to this. Actually, I’m reconsidering that. You should instead add homemade peach ice cream. Peach ice cream on a peach crumble. And then eat that while wearing a bikini. That would be like the most summery thing you could do with yourself.
Well my birthday weekend was a success. We ate. We drank. We caked. A full food recap will be up on the blog Wednesday. I spent my birthday morning shopping at Crate & Barrel, J. Crew, Anthropologie and Williams Sonoma. I couldn’t find a single thing I liked at Anthropologie. Then I spent 30 minutes at Crate & Barrel trying to decide which waffle iron to buy. I left without one. Indecision. Story of mah life.
I did get two super cute mini mugs at Williams Sonoma + some leather sandals and shorts from J.Crew. I tried on the shorts with the sandals when I got home and I looked a little too much like an explorer. We won’t be wearing them together. Unless I’m ya know going on an adventure or something.
Stop everything, let’s have a crumble close-up…
So Andrew didn’t eat any of this. Luckily, my sister came over for dinner this week and saved me from eating the entire thing by myself. And just so you know, right now there’s a gallon sized bag sitting in my freezer that’s stuffed with leftover slices of birthday cake.
Come visit me. Bring a fork. And your milk of choice.
Roasted Peach Crumble Bars
Yield: makes 6-9 bars
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
1 cup oat flour (whole wheat flour would probably work too)
1 cup walnuts
1/3 cup brown sugar, packed
2 tablespoons coconut oil, hard
2 tablespoons unsweetened applesauce
1 teaspoon cinnamon
scant 1 teaspoon salt
3 peaches, pitted & chopped
Preheat your oven broiler on high. Place chopped peaches onto a foil-lined baking sheet. Place peaches under the broiler for 10-15 minutes, stirring every 3 minutes. Watch them closely to ensure they don't burn. Remove from oven when they are starting to soften and edges are just turning golden brown.
Preheat oven to 350F. In the bowl of a food processor, combine oat flour, walnuts, brown sugar, coconut oil, applesauce, cinnamon and salt. Process until the mixture resembles clumpy sand. Press 3/4 of the mixture into the bottom of a parchment paper-lined 8x8 baking dish. Bake for 12-15 minutes. Remove from oven and top with the roasted peaches and the rest of the crumble mixture. Return to oven for 10 minutes. Allow to cool before slicing. I liked mine cold so I left them in the fridge overnight. And the bars held up better, and were less likely to fall apart, when cold.
this beauty from Love & Lemons