from Chow Bella
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
1. Preheat oven to 350 degrees F.
2. 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, chopped the raisins and nuts by hand, then cut the honey, butter, and cinnamon in with a fork. Set aside.
3. 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.
4. 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.
Servings per recipe: 6
Per serving:
Calories: 231.1
Fat: 14.2 g
Saturated fat: 4.3 g
Cholesterol: 15.5 mg
Sodium: 3.7 mg
Carbohydrates: 26.2 g
Fiber: 4.2 g
Sugar: 12.2 g
Protein: 3 g