Celebrate stone fruit season with Pistachio Peach Kamut Crumble - a layer of juicy, fresh, maple soaked peaches topped with a super crunchy, nutty crumble!
Course Dessert
Cuisine Pie
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 6
Author i sugar coat it!
Ingredients
Crumble:
85gramsbuckwheat flour
80gramskamut oats
72 gramsdemerara sugar
40gramsraw pistachio nutsroughly chopped
3gramsground cinnamon
1gramsalt
115gramsbuttercold
Filling:
4cupsfresh peachessliced
20gramsmaple syrup
3gramsvanilla bean paste
Topping:
ice cream, whipped cream, extra nuts, peach syrup
Instructions
Prepare the peaches:
Preheat grill or oven to 350ºF.
Slice peaches thinly and toss in a bowl with maple syrup and vanilla bean paste. Set aside.
Make the topping:
Mix flour, oats, sugar, nuts, cinnamon, salt and butter until the mixture takes on a crumbly texture.
Assemble and grill/bake:
Arrange peaches evenly in mini skillets (or one large skillet). Sprinkle the topping onto the peaches and place on the heated grill. If baking, place on a sheet pan before placing in the over. This will save your oven from any messy overflow.
Grill/bake until topping is a rich, caramel brown - about 15-20 on the grill, or 25-30 minutes in the oven.
Top with ice cream or whipped coconut cream and a drizzle of peach syrup.