Peach, Pecan, and Chocolate Crumble Recipe

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Ingredients

4 ripe peaches or larger - or any fresh fruit in season
3 tablespoons maple syrup

1/3 cup medium white wine

60 grams flour - or 3 tbls gluten free flour, 2 tbls almond flour and 2 tbls rice flour

60 grams rolled oats

30 grams caster sugar - 2 tablespoons

1 teaspoon ground cinnamon

75 grams unsalted butter, cubed, plus more for the pan

60 grams pecans, chopped roughly - 5 tablespoons

30 grams sliced almonds

25 grams dark chocolate chips or feves - optional

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Caputo "00" Chefs Flour - 2.2 pounds

$8.95

India Tree Superfine Caster Cane Sugar - 3-lb tub

$24.95

Cinnamon - Saigon Ground

$6.95

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Directions

Peach, Pecan, and Chocolate Crumble

This recipe is a Peach of an Adaption Chef Paul Hollywood's (Great British Baking Show) cookbook, How to Bake . Use the fruit which is sweet right now.
We are fans of the cookbook and figure if one day, well, it could come in handy to know how to cook everything in here....
instructions:

#1: Pre-heat oven on to 180ºc (350ºf)

#2: Butter a 11 x 7 oval or 8 x 8 ovenproof dish

#3: Peel and halve the peaches. Cut into thick slices and place spread out in buttered dish.

#4: Pour the maple syrup and wine over the peaches in the dish.

#5: Put in the oven for ten minutes.

#6: In an bowl put the flour, oats, sugar, cinnamon, and butter. Using your fingers, mix together until crumbs are formed.

#7: Stir in the pecans and almonds.

#8: When the peaches are ready spread the chocolate chips over the top and then cover with the crumble topping.

#9: Bake until golden and bubbling about 20 to 25 minutes.

#10: Serve warm with cream, vanilla ice cream, or creme fraîche.