Crumbles and crisps are desserts we can always get behind. Try this one made with a homemade sweet compound butter.
- Prep time 15 minutes
- Total time 3 hours
- Portion size 6 servings
Ingredients
Method
Preheat oven to 350°F; grease 7- or 8-inch round baking dish.
In bowl, gently stir together peaches, 1/2 cup of the sugar, the lemon juice, cornstarch, vanilla and salt. Pour into prepared baking dish; set aside.
In separate bowl, whisk together flour, oats and remaining sugar. Using your hands, rub Honey-Vanilla Butter into mixture until crumbly. Sprinkle evenly over peach mixture.
Bake until top of crisp is golden and edge is bubbling, 35 to 40 minutes. Let stand for 10 minutes before serving.
Honey-Vanilla Butter
In bowl, using electric mixer on medium speed, beat 1 cup softened unsalted butter until smooth. Beat in 1/4 cup liquid honey and 2 tsp vanilla on high speed until smooth and creamy, 2 to 3 minutes.
On work surface, place large piece of plastic wrap. Scrape butter onto plastic wrap; use wrap to form log. Wrap log tightly with plastic wrap and refrigerate for at least 2 hours. (Make-ahead: Can be refrigerated for up to 3 days or fro- zen for up to 3 months.) Makes 1 cup.
Test Kitchen Tip
If using frozen peaches, add an additional 2 tbsp of cornstarch to the mixture and bake the crumble for an extra 10 minutes. You can loosely cover the top with foil near the end of baking time if the topping is already golden.
Nutritional facts Per serving: about
- Iron 1.4 mg
- Fibre 3 g
- Sodium 85 mg
- Sugars 45 g
- Protein 4 g
- Calories 385
- Total fat 11 g
- Cholesterol 27 mg
- Saturated fat 7 g
- Total carbohydrate 67 g
