Peach and Cloudberry Crunchies

Preheat oven to 350º F. Line baking sheets with parchment paper or silicon baking mats.

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.

Stir in oats, flour, salt, vanilla, and crushed pink peppercorns.

Let cool for a couple of minutes (so that the egg doesn’t cook). Then add egg and stir to combine well.

Drop cookie batter by the teaspoon onto prepared baking sheets, leaving about 2 inches between each cookie to allow them to spread.

Bake for 5-7 minutes, watching closely to prevent them from over-baking. The cookies should be golden brown.

Allow to cool on the cookie sheet for 30 seconds and remove onto racks. Before they completely cool and harden, crumble the cookies.

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.

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!

If you are gluten-free, enjoy this with gluten-free granola. My Favorite is Udi’s.