Summer Crumble

Ingredients - Crumble / Crust

• 3 cups all-purpose flour

• 1-1/2 cups sugar, divided

• 1 tsp baking powder

• 1/2 tsp salt

• 1 cup COLD unsalted butter, cut into small cubes

• 1 large egg

• 1 tsp Summer Solstice Sun-Dried Tomato Basil Bitters

Ingredients - Filling

• 2 pounds chopped peaches

• 1/2 pound cherry tomatoes, sliced in half

• 1 tsp Summer Solstice Sun-Dried Tomato Basil Bitters

• 4 teaspoons cornstarch

• Fresh basil leaves, torn

Method

1. Preheat oven to 375°

2. Whisk flour, 1 cup sugar, baking powder, & salt together

3. Then cut in cold butter with fork or pastry cutter until crumbly.

4. In another bowl, whisk egg and bitters until blended; add to flour mixture until crumbly & incorporated.

5. Set aside 2 cups of this crumb mixture for the topping.

6. Press the remaining crumb mixture into the bottom of a greased baking pan (9 inch round or square).

7. In another bowl toss the peaches & tomatoes together with the other 1 tsp of bitters and the torn basil.

8. In separate small bowl, mix cornstarch and remaining 1/2 cup of sugar; then add to the peach/tomato mixture, stir to fully coat.

9. Spread peach mixture over crust in baking pan, then sprinkle with the reserved crumble topping.

10. Bake until lightly browned and filling is bubbly, 40-45 minutes.

11. Once done, serve warm or room temp with some whipped cream or vanilla ice cream.