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Sugar and Spice (and Everything Nice) Peach Crumble

An old-fashioned classic updated with the addition of Frank’s® RedHot® Original Cayenne Pepper Sauce. It is sure to be a new favorite. Try it with a scoop of cooling vanilla ice cream. If fresh peaches are not in season, substitute 2 pounds defrosted, frozen peeled peach slices.

Makes about 9 servings

FOR TOPPING

1/3 cup old fashioned rolled oats

⅔ cup flour

1/3 cup firmly packed dark brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon ground cayenne pepper

1/4 teaspoon ground allspice

1/4 cup (4 tablespoons) butter, melted

FOR FILLING

2 pounds peeled peach slices

1/2 cup firmly packed dark brown sugar

1 teaspoon cornstarch

1/3 cup flour

2 tablespoons lemon juice

2 tablespoons Frank’s® RedHot® THICK Cayenne Pepper Sauce

1     Preheat the oven to 375°F. Lightly grease or spray with nonstick baking spray an 8 x 8-inch baking pan. Set aside.

2     In a small bowl, whisk together the oats, flour, dark brown sugar, cinnamon, cayenne, and allspice. Drizzle with melted butter. Mix with a fork until crumbs form and the mixture looks damp. Set aside.

3     In a medium bowl, stir together all of the filling ingredients until the flour is dissolved and the peach slices are well coated. Pour the filling into the prepared pan. Top with an even layer of the topping. Bake 45 minutes or until bubbly and heated through. Serve immediately.