![Peach and Cloudberry Crunchies](/_next/image?url=https%3A%2F%2Fcdn.sanity.io%2Fimages%2F8i9wep2x%2Fproduction%2F1d985fe689fdf8d9973a5d539fdadaa785aed4de-1700x1700.jpg%3Frect%3D0%2C387%2C1700%2C927%26w%3D1100%26h%3D600%26fit%3Dmax%26auto%3Dformat&w=3840&q=75)
Peach and Cloudberry Crunchies
Description
Ingredients
4
Peaches
halved
Olive Oil
2 Cont.
Icelandic Provisions Peach with Cloudberry Skyr
1 Cup
Butter
2 1/4 Cup
Light Brown Sugar
Packed
2 1/4 Cup
Rolled Oats
3 Tablespoon
All Purpose Flour
1 Teaspoon
Salt
1
Egg
Lightly Beaten
1 Teaspoon
Vanilla
2 Teaspoon
Crushed Pink Peppercorns
Recipe
Step 1
Preheat oven to 350º F. Line baking sheets with parchment paper or silicon baking mats.
Step 2
Heat butter and brown sugar in a 2-quart saucepan over medium heat, stirring frequently with a wooden or silicon spoon, until butter has melted and mixture is smooth. Remove from heat.
Step 3
Stir in oats, flour, salt, vanilla, and crushed pink peppercorns.
Step 4
Let cool for a couple of minutes (so that the egg doesn’t cook). Then add egg and stir to combine well.
Step 5
Drop cookie batter by the teaspoon onto prepared baking sheets, leaving about 2 inches between each cookie to allow them to spread.
Step 6
Bake for 5-7 minutes, watching closely to prevent them from over-baking. The cookies should be golden brown.
Step 7
Allow to cool on the cookie sheet for 30 seconds and remove onto racks. Before they completely cool and harden, crumble the cookies.
Step 8
Cut peaches in half. Brush with olive oil. Grill on a hot grill, until soft and glistening, but still totally intact, about 3 minutes a side.
Step 9
Place grilled peaches down on a gorgeous plate, add a large handful of the crumbled cookies and a couple dollops of the Skyr. Serve and Enjoy!
Step 10
If you are gluten-free, enjoy this with gluten-free granola. My Favorite is Udi’s.
Related Recipes