This recipe is easy and comes together fairly quickly with minimal sweat effort. It even tastes better the next day when the fruit works its way into the crust for a softer, more buttery bite.
It’s time to open a bottle of rosé and plop an ice cube into the glass, kick the feet up on the porch and turn on the oven. But, the peaches are juicy, and when the fruit is ready, it’s time to spring into action. I felt particularly industrious and decided to make a bar crumble since it would take quite a bit of peaches and we had many to spare.
I decided to make a bar crumble since it would take quite a bit of peaches and we had many to spare.
Baker, eater, and cookbook hoarder. Lover of travel. Seana is a culinary school graduate and professionally trained cook with experience in the restaurant industry. She writes and runs www.lacouronneonline.com, a blog dedicated to unique travel destinations and all things delicious.