Ingredients
Units
Scale
Filling Ingredients:
- 2 lbs peaches
- 2 cups cherries
- 1 cup granulated sugar
- 1 cup fresh mint leaves, loosely packed
- 3 Tsp cornstarch
- 1 tsp lemon zest
- 1 tsp kosher salt
Shortbread Ingredients:
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/2 Tbsp fresh rosemary, finely chopped
- 1/2 tsp kosher salt
- 1/2 cup cold butter
Instructions
- Peel, pit, and slice the peaches. Remove the stem and pit from the cherries. Place the peaches and cherries in a large bowl and set aside.
- Add the sugar and mint to a blender or food processor. Blitz for a few seconds, scrape down the sides with a silicone spatula, then blitz again until mint is pulverized and sugar is light green. It will smell heavenly.
- Dump the mint sugar into a medium bowl. Add the cornstarch, lemon zest, and salt. Stir to combine. Pour the mixture over the fruit. Gently stir to combine everything.
- Preheat the oven to 350 F/175 C. Set the oven rack into the middle slot. Grease a 9x9-inch pan. Pour the fruit mixture into the prepared pan.
- Make the crumble topping by combining the flour, sugar, rosemary, and salt together in a bowl. Cut the butter into small cubes or use a pastry cutter to cut it into the flour mixture. Once the butter is pea-sized, use your fingers to further work the butter into the flour until it resembles clumpy sand. You can also use a food processor for this.
- Scatter the crumbly topping evenly over the fruit mixture, covering all the way to the edges. The fruit will bubble up and sink some of the topping, but that is part of the charm.
- Place in the oven and bake for 45 to 50 minutes or until the topping starts to turn golden brown. Remove from oven and let cool for 20-ish minutes before eating.