Peach and Cloudberry Crunchies

Peaches Make sure they’re firm, but ripe
Olive Oil
2 Cont.
Icelandic Provisions Peach with Cloudberry Skyr
1 cup
2 1/4 cup
Light Brown Sugar
2 1/4 cup
Rolled Oats
3 tbsp
All Purpose Flour
1 tsp
Lightly Beaten
1 tsp
2 tsp
Crushed Pink Peppercorns
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.

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