Sunday Home Bake - Peach Oat Crumble

I had these few peaches hanging around, we were out of cereal and well, here we go again.
Sunday bake.


ingredients



the batter. Cal said, "That looks terrible." Not entirely untrue, but the crumbs look promising

crumbs

the crumbs have been deployed

baked!

I knew those crumbs looked promising.

a very late breakfast is served

Peach Oat Crumble

Cake
2 1/4 cups all purpose flour
1 cup rolled oats - not quick cooking
2/3 cup light brown sugar
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
2 1/4 cups fresh peaches, peeled and chopped
2 eggs
1 cup coconut milk - the sure rich stuff in the can, not the carton
1 tsp vanilla

Crumbs
1/4 cup almond flour
1/3 cup brown sugar
5 Tbsp cold butter, cut into small pieces
pinch of salt
1/2 cup rolled oats
Combine all ingredients together in a small bowl and use your fingers to pinch together until you have a crumbly mixture with different sized clumps. It's great to have some larger chunks of butter!
Set aside.

Preheat your oven to 350.
Line a 13x9 inch baking pan - at least 2 inches deep - with parchment paper so that some hangs over each side.
In a large mixing bowl, whisk together the flour, sugar, oats, salt, baking powder, baking soda, and cinnamon. In a separate bowl, mis eggs, vanilla, and coconut milk.
Make a well in the center of the flour mixture and pour the wet ingredients slowly into the flour mixture, stirring with a wooden spoon just until it all comes together. Don't overmix!
Add the peaches and fold in gently.
Spread the batter in your lined pan, and sprinkle the crumbs as evenly as possible on top of the batter.
Bake at 350 for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean, except for maybe some sticky fruit.
Let cool for an hour before cutting, if you can.

xoxo



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