2 tablespoons cold butter (I use vegan earth balance)
a few teaspoons flour*, if necessary for the crumble
ice cream (I used coconut, use what you like)
Make the crumble by crushing the walnuts together with the brown sugar, cinnamon and salt. I did this in a plastic bag using a wooden kitchen mallet, a rolling pin would also work. Add the butter and, using your hands, crumble it into the mix until just combined. If it’s too moist and not crumbly, add a bit of flour.
Slice your peaches and grill for a few minutes on each side.
Serve the peaches with some of the crumble and a scoop if ice cream.
The crumble can be made ahead, store at room temp for up to a couple of days.
*I used spelt flour, oat flour (gluten free oat flour if necessary), whole wheat, or white would also be fine.
Recipe by Love and Lemons at https://www.loveandlemons.com/grilled-peach-crumble/