• 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


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.

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