I just made this with my Mom last night and we had a great time and as well so enjoyed eating it to. My Mom helped with the display for the picture she had such a fun time doing it hope you enjoy making this as much we did. Recipe courtesy of Nutrition Stripped
MAKES 4-6 SERVINGS
6 large peaches, pitted
1 heaping tablespoon maple syrup
1 tablespoon orange zest
1 tablespoon fresh ginger root, minced 1 teaspoon vanilla extract
Juice from 1⁄2 orange
I added blueberries about ½ cup to this recipe, but you can add any type of fruit you like.
For the crumble:
1 cup rolled oats
1 cup walnuts, coarsely ground
1⁄4 cup maple syrup
5 tablespoons organic cold-pressed coconut oil, melt 1 teaspoon cinnamon, ground
1⁄2 teaspoon nutmeg, ground
Pinch of sea salt
- Preheat the oven to 375 ° F. In a large cast iron skillet or oven safe skillet pan, add sliced peaches with 1 tablespoon maple syrup and heat on medium for about 5 minutes or until the apples just start to wilt. Add orange zest, ginger, vanilla, orange juice, and sea salt. Stir and set aside.
- While those are cooking, grind 1 cup walnuts into a coarse flour using a food processor or nut grinder. In a separate bowl, simply combine remaining ingredients: orange zest, chilled coconut oil, nutmeg, vanilla, cinnamon, nutmeg, and rolled oats.
- Using your hands, create a crumble by squeezing the ingredients together and making sure all is well combined.
- Pour the crumble topping evenly over the fruit filling in the cast iron skillet (that you’ve been cooking in already). Sprinkle with extra cinnamon or ground walnuts if you’d like.
- Bake at 375 ° F for 30-40 minutes, checking at 20 minutes or until the top is golden brown and filling is tender.
- Take out of the oven and set aside to cool for at least 15 minutes, this will allow the crumble topping to get nice and crunchy.
- To serve: Drizzle with warm maple syrup or honey to taste. Store in an airtight glass container for the week, reheat upon serving or enjoy cold with banana ice cream!