Winter is almost over and we still hadn’t enjoyed the peaches I canned back in June. On the spur of the moment I decided to put together a peach crumble for breakfast. I was running late so I didn’t take much time for measuring.
For the crumble topping I used:
- 1/2 cup whole wheat flour
- 1/4 cup quick oatmeal
- 1/4 cup old fashioned oats
- sliced almonds
- approximately 1 Tablespoon Sucanat™ (dehydrated cane juice)
- kosher salt
- unrefined coconut oil
- olive oil
I worked the oils into the oats and flour mixture until it would clump when pressed together but was still crumbly.
The canned canned peaches were a bit tart (I don’t recall adding much sweetener when I canned them) so I drizzled “Honey 50” which is a blend of honey and stevia. The only reason this product found its way into my pantry was because I had a dollar off coupon.
The peach crumble was surprisingly good despite having been thrown together in such a hurry.