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Peachy Keen Crumble

Posted by Jenny Bonchak on
Peachy Keen Crumble



1 ½ c. Gjusta Granola 
½ c. Rolled Oats
4 Tbsp. Cornstarch
⅓ c. Granulated Sugar
¼ c. Light Brown Sugar, Lightly Packed
½ tsp. Ground Cinnamon
1 Stick Cold Salted Butter, cut into small pieces

Peach Filling 

10-12 firm, Ripe Peaches, peeled and sliced 
Zest of 1 Lemon
Juice of 1 Lemon
¾ c. Granulated Sugar
2 Tbsp. Cornstarch 


Preheat the oven to 350 degrees 

Placing all the topping ingredients in a bowl, use a fork, pastry cutter, or your hands to blend the ingredients together. Once the ingredients are combined and feel like wet sand, set the bowl aside.

While your crumble topping is settling in, place all the ingredients for the filling into a bowl. Using a large spoon, fold the ingredients together. After the ingredients are combined, put the filling into a baking dish (our baking dish was roughly 7x9). Loosely and evenly spread the crumble topping over the filling and lightly pat it down. Before putting your crumble in the oven, we recommend placing it on a parchment-covered baking sheet so the filling doesn’t spill over into your oven. 

Bake for 45 minutes. Pour a glass of Slingshot Ready-to-Drink Cold Brew while it cools. Eat and enjoy!


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