Smoky Peach Crumble

This unique peach crumble recipe is designed to be made on the grill! There is no need to turn on the oven to get that sweet, smoky flavor. You've never tasted a peach cobbler like this.

Summer is a perfect time to use your grill as much as you can. Simply turning on your oven for even a short time makes the house too hot to handle. Most of us love desserts, but we don’t think to use the grill to make them. That's where our Smoky Peach Cobbler Crumble comes in. When our friends at Bob's Red Mill asked us to create a summer barbecue dish, we knew this crumble would be the right fit. This recipe could be made just as easily in the oven, but making it on the grill adds a little smokiness which finishes this sweet, summery dish off perfectly.

Ingredients:

For the filling:

• FRESH PEACHES: 2 cups, sliced
• SUGAR: ¼ cup
• CINNAMON LIQUEUR: 2 ounces (optional)
• Bob's Red Mill Cornstarch: 1 tablespoon
• LEMON: ½ fresh lemon
• CINNAMON: ½ teaspoon
• NUTMEG: ½ teaspoon
• SMOKED PAPRIKA: ½ teaspoon
• SALT: ⅛ teaspoon

For the crumble topping:

• Bob's Red Mill Unbleached AP organic flour: ½ cup
• Bob's Red Mill Whole Grain Oat Flour: ¾ cup
• BROWN SUGAR: ½ cup
• CINNAMON: ½ teaspoon
• BUTTER: 4 ounces unsalted butter
• BACON: ¼ cup, chopped into small pieces (optional)

This recipe actually came to me in a few different ways. The first being our love for beautiful, minimally processed ingredients from Bob’s Red Mill. The second is because of a trip we took through our home state of Pennsylvania. We drove through orchards and orchards of fragrant Chambersburg Peaches. The smell of the beautiful peach trees had Jackie and I craving a peach dessert. I used Bob's Whole Grain Oat Flour, Organic AP Flour, and premium quality Cornstarch in this recipe. High quality, whole grain ingredients give this Smoky Peach Crumble its unique and unforgettable flavor.

How to make Peach Crumble:

1. Place sliced peaches in a medium bowl and add lemon juice. Set aside for 5 minutes.
2. Preheat grill to 350°
3. Add sugar and spices to peaches and combine.
4. Combine cornstarch and cinnamon liqueur, mixing until starch is dissolved. (use water if omitting liquor)
5. Add mixture to peach mixture and stir until combined.
6. Pour mixture into a 7" cast iron skillet.
7. Top peaches with the crumble topping (see recipe below), then top with bacon pieces.
8. Place skillet on hot grill and cook for 25-30 minutes or until top is brown and bubbly.
9. Remove and allow to cool for at least 10 minutes before serving

How to make Crumble Topping:

1. In a medium bowl, combine flours, sugar, and cinnamon and mix.
2. Cut butter into small pieces. Using your fingers, add to flour mixture and pinch butter through flour to form crumbly pieces.
3. Place on top of peach filling before baking.

Smoky paprika is a great addition to this dish because that sweetness and smokiness along with the crispy bacon played perfectly together. We ate this as is, but some vanilla ice cream would have been a great topping. Either way, it is great way to finish off any barbecue (we like to pair it with Jerk Chicken Thigh Skewers or some great Sausage Burgers). And there's no need to turn on your oven!

FAQ's:

This post is sponsored by our friends at Bob's Red Mill. All opinions are our own.

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