Description
A sophisticated twist on a rustic classic, combining juicy baked peaches with a buttery oat-free crumble and a floral saffron-infused cream drizzle.
Ingredients
Scale
- 6 large fresh peaches, sliced
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup cold unsalted butter, cubed
- 1 cup heavy cream
- Pinch of saffron threads
- 1 tbsp honey
Instructions
- Preheat oven to 375F.
- Toss sliced peaches with sugar, cornstarch, and lemon juice; place in a 9×9 baking dish.
- Rub cold butter into flour and brown sugar until pea-sized clumps form.
- Spread the crumble topping evenly over the peaches.
- Bake for 35-40 minutes until topping is golden and fruit is bubbling.
- Heat heavy cream with saffron and honey over low heat for 5 minutes.
- Strain the cream and drizzle over the warm crumble before serving.