It’s a lazy Sunday near the end of summer and my dear friend Cece has invited us to celebrate Rosh Hashanah at her home tonight. Cece has an enormous heart and cares deeply about the well-being of her friends and family + all of humanity. She asked if I could bring a cobbler. Cece, like my girls, is gluten-free for health reasons and cobblers, or crumbles as I like to make, are so easy to make for those with gluten sensitivities.
What a perfect opportunity to head to the Farmer’s Market with my daughter Violet and her boyfriend Jack. We spent the day making up this crumble recipe. We tasted dozens of varieties of peaches. The donut peaches were the sweetest and we combined them with white nectarines – picking out the ripest of the bunch.
Violet has incredible baking instincts. Some I have taught her and many she has taught to me! She knows I love lavender with peaches and suggested we add some, plus a touch of Gran Marnier to the filling. Smart girl. She also suggested we add pecans to the streusel topping. We use way more streusel topping than most crumble recipes call for – about three times as much! The result is something special. Can’t wait to share this with Cece and our friends!
9-12 ripe peaches or nectarines
Juice of 1 lemon
2 ounces Gran Marnier (optional)
1 tablespoon organic corn starch
1 cup organic sugar
1/2 teaspoon sea salt
¼ teaspoon nutmeg
2 teaspoons dried lavender
1 ½ cups gluten-free flour
1 ½ cups gluten-free oats
1 ½ cups organic brown sugar
¾ cup chopped pecans
1 ½ teaspoons salt
2 ½ teaspoons gluten-free baking powder
2 teaspoons cinnamon
12 ounces cold unsalted butter (3 sticks, cut into pieces)
Vanilla Ice Cream, garnish
Preheat oven to 350 degrees.
Remove pits from peaches and nectarines. Chop into small bite-size pieces and set aside in large bowl. Squeeze juice of lemon over the top and toss gently to combine.
In a small bowl, combine Gran Marnier with corn starch and stir until lumps are gone. Add sugar, sea salt and nutmeg. Stir to combine. Pour over peaches and gently toss to coat evenly. Sprinkle lavender over peaches and gently toss. Set aside.
FOR STREUSEL TOPPING:
In a separate bowl, combine flour, oats, brown sugar, pecans, salt, baking powder and cinnamon. Stir to combine. Add cold butter and blend with a pastry blender or fingers until just combined and crumbly. Do not overwork.
Pour peach mixture into a 9 x 11 casserole dish. Peaches release a lot of juice during cooking so we remove most of the accumulated juice on bottom of casserole (about ¼ cup). Add streusel topping over peaches and arrange evenly over top.
Bake at 350 degrees for 45-50 minutes, until juices are thick and bubbling. Let cool for one hour before serving.
Spoon into serving bowls with a scoop of good quality vanilla ice cream.
Thank you, Cece for a great night!!! I love you so much!!