6 svgs
Heat oven to 400F.
In a large bowl, combine peaches, honey, cornstarch, lemon juice, vanilla, and cinnamon. Pour into an ungreased 2 qt baking dish.
In the same bowl, combine flour, nuts, honey, baking powder, salt, and cinnamon. Mix well. With your fingers (or a fork, but I prefer my hands), work the butter into the flour mixture until it resembles fine crumbs.
Pour in cream and mix well to form the dough.
Drop the dough in 1-2 inch chunks over the top of the peach mixture.
Bake 25 - 30 minutes or until topping is golden brown.
Serve warm or at room temperature. Top with vanilla ice cream or whipped cream, if desired.
- 5 c peaches, peeled and sliced
- 1/4 c raw honey
- 1 Tbs cornstarch (preferably a non-GMO brand such as Rumford)
- 1 tsp lemon juice
- 1/2 tsp vanilla
- 1/4 tsp cinnamon
- 1 c unbleached all purpose flour
- 1/2 c walnuts or almonds, finely chopped
- 2 Tbs raw honey
- 1 1/2 tsp baking powder (preferably aluminum free, such as Rumford)
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 3 Tbs chilled butter, roughly chopped
- 1/2 c cream (or whole milk)
Heat oven to 400F.
In a large bowl, combine peaches, honey, cornstarch, lemon juice, vanilla, and cinnamon. Pour into an ungreased 2 qt baking dish.
In the same bowl, combine flour, nuts, honey, baking powder, salt, and cinnamon. Mix well. With your fingers (or a fork, but I prefer my hands), work the butter into the flour mixture until it resembles fine crumbs.
Pour in cream and mix well to form the dough.
Drop the dough in 1-2 inch chunks over the top of the peach mixture.
Bake 25 - 30 minutes or until topping is golden brown.
