• For the crumble: 3 tbsp cold, unsalted butter
• 1/4 c + 2 tbsp golden raisins
• 1/4 c + 2 tbsp chopped pecans
• 1/4 c + 2 tbsp chopped almonds
• 1 tbsp honey
• 1/2 tsp ground cinnamon
• For the fruit: 4 large peaches-about 5 cups-peeled and cut into chunks
• 1/2 tsp ground cinnamon
• a dash ground nutmeg
• 1/2 tbsp honey

Preparation

Preheat oven to 350 degrees F.

In a mini food processor, pulse the butter with the raisins.

Then, add the nuts and pulse until roughly chopped. Finally, pulse in the honey and cinnamon. If you don’t have a food processor, chop the raisins and nuts by hand, then cut the honey, butter, and cinnamon in with a fork. Set aside.

Toss the fruit with the cinnamon, nutmeg, and honey. Pour into a lightly buttered 2 to 2 1/2 qt baking dish. Sprinkle the crumble over relatively evenly.

Bake for 30-35 min or until the juices are very bubbly and the crumble mixture has become 1 shade darker. Cool slightly before serving. Best served warm.