Oh, these hey days of summer – beating the heat in NYC is no joke, but it never stops me from baking.
Luckily, this recipe takes only 15 minutes to prep, significantly expediting time spent in the kitchen, so that you can get back to my favorite summer activity thanks to The Great Gatsby – drinking mint juleps in the bathtub.
Georgia peaches, what can I say? They are some of the best (while we await our more local NJ harvest later in the summer). The traveling Peach Truck is a fantastic opportunity to try them yourself, if you are in the US. Check their website for current and roving locations.
I mixed the peaches with a handful of cherries, but you can substitute in other cheerful red berries, like raspberries. Don’t forget the pecans!
Tip: Use your hands to combine the cobbler topping to ensure a nice and crispy crumb.
- 6 peaches, skinned and halved
- ⅓ cup cherries, pitted and halved
- ⅓ teaspoon cinnamon
- ⅔ cup oats
- ⅔ cup wholewheat flour
- ½ cup pecans or walnuts
- ⅔ cup sugar
- 4 tablespoons coconut butter
- 1 tablespoon butter
- Preheat oven to 365F. Prepare the fruit - scald the peaches to make removing the skin easier. Pit the cherries. Layer the fruit in the bottom of a circular baking dish.
- In a medium-sized bowl combine dry ingredients and spices. Fold in the coconut butter and use a fork or your hands to form a crumble.
- Top fruit with crumble and dot with remaining butter. Bake for 30-35 minutes until the crumble topping is lightly browned and crispy and the peaches are soft.