Matt Frampton
12
30 minutes
30 minutes
247
American
Dessert
8 medium ripe Colorado peaches, sliced
1/3 cup brown sugar, for the filling
2 tbsp all-purpose flour, for the filling
1 tsp cinnamon sugar, for the filling
1 tbsp Urban Slicer Hot Honey Drizzler, for the filling
1 tbsp lemon juice
1 cup rolled oats
3/4 cup all-purpose flour, for the topping
1/2 cup brown sugar, for the topping
2 tbsp cinnamon sugar, for the topping
1/2 tsp salt
1/2 cup butter, melted
1 tbsp Urban Slicer Hot Honey Drizzler, finishing drizzle after plated
Heat the oven to 375°F (190°C). Butter a 9x9 inch baking dish or a 9-inch pie plate.
Slice 8 medium ripe peaches into wedges about half an inch thick. No need to peel unless you want to — the skins soften as they bake.
Toss the peaches with 1/3 cup brown sugar, 2 tbsp all-purpose flour, 1 tsp cinnamon sugar, Urban Slicer Hot Honey, and 1 tbsp lemon juice. Let it sit while you make the topping so the juices start to draw out.
Stir together 1 cup rolled oats, 3/4 cup all-purpose flour, 1/2 cup brown sugar, 2 tbsp cinnamon sugar, and 1/2 tsp salt. Pour in 1/2 cup melted butter and mix with a fork until it forms damp, clumpy crumbs. Don’t overwork it — you want lumps, not a paste.
Spread the peaches and all their juices into the dish. Scatter the topping over the surface in loose clumps, leaving a few gaps for steam to escape.
Bake for 40 to 45 minutes, until the topping is deep golden and the fruit is bubbling thickly at the edges. If the top browns too fast, tent it loosely with foil.
Let it sit at least 15 minutes before serving. The filling thickens as it cools — straight from the oven it will be soupy.
Spoon into a bowl and top with more Urban Slicer Hot Honey for an extra kick.
