Peach Crumble



Another breakfast favorite in my house.  Unbelievably delicious when made with local, homegrown peaches, but be sure to find organic.  When peaches are in season in the summer, I always put some in the freezer.  Cleaning out my deep freeze, I found a bag left over from our peach trees last summer.  What a treasure that find was!

Ingredients:

Filling

1 bag of frozen peaches (or 2 - 3 cups fresh, diced)

1/4 cup pastry flour

   (or 2 Tbl soft white wheat berries, ground fine)

2 Tbl pure honey

1 Tbl maple syrup

1/4 tsp sea salt

1/4 tsp nutmeg

1/4 tsp ginger

Topping

2/3 cup whole grain pastry flour (or 1/2 cup spelt berries)

1/2 tsp sea salt

1/2 tsp cinnamon

1 1/2 cups rolled oats (not quick)

1/3 cup coconut oil (liquefied)

1 Tbl maple syrup

If using frozen peaches, thaw overnight in the refrigerator.  Dice peaches in a bowl - I use my antique chopper which I found at a garage sale.  (If you use your antique kitchen tools, be sure to dry them immediately after cleaning or they will rust.)

Drizzle the 2 Tbl of honey and 1 Tbl of maple syrup over peaches, and stir well to mix.  In a separate dish, mix together the filling flour and spices, then add to peach mixture and stir well.  Grease an 8" square glass baking dish with butter, and pour in peach mixture.

In a separate bowl, mix the topping flour and spices.  Stir well. Add the rolled oats, and stir again.  In a separate dish, mix the coconut oil and maple syrup (if the maple syrup in cold, it will solidify the coconut oil so I gently heat the mix on the stove until liquefied again).  While stirring, pour the liquid mix onto the dry mix.  Place the resulting crumbly mixture over the peaches.  Bake at 325 °F for 40 minutes.