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Categories:
dark brown sugar rolled oats all-purpose baking powder freshly ground allspice nutmeg kosher salt unsalted butter peaches
Viewed: 42 - Published at: 8 years agoIngredients
- 3/4 cups dark brown sugar
- 3/4 cups rolled oats
- 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon freshly ground allspice
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
- 4 tablespoons unsalted butter (1/2 stick), at room temperature, plus extra for coating the slow cooker
- 2 pounds ripe but firm peaches (about 5 medium peaches), halved, pitted, and cut into 1/2-inch-thick slices
Method
- Completely coat the bottom and sides of the slow cooker with butter; set aside.
- Place the brown sugar, oats, flour, baking powder, spices, and salt in a large bowl and whisk to combine.
- Add the measured butter and toss with your fingers until well coated in the flour mixture.
- Using a pastry blender or 2 knives, cut the butter into the dry ingredients until reduced to pea-size pieces and the mixture looks crumbly, about 2 to 3 minutes.
- Add the peach slices and mix until well combined.
- Add to the slow cooker, making sure the mixture is evenly spread out.
- Cook on low until the peaches are tender and the crumble mixture is brown, about 3 hours.
- Scoop into serving bowls, along with whipped cream or vanilla ice cream if so desired.
