Once summer starts, my family maintains a constant pile of peaches on the kitchen countertop and replenishes the supply anytime we pull out four or five to bake a pie. We easily eat two or three pies every week. Heck, we’ve even gone through an entire one in a single night with only three people!
While Mom swoons over the shortbread crust (just pat it into the pie pan—no rolling pin required!), I lust over the filling and topping. Sweet juicy peaches with a hint of almond extract. A generous crumble of butter, flour, and brown sugar. Mix them together and OH MY GOODNESS I’d eat that for breakfast, lunch, and dinner every day of my life! (Or at least every day of the summer.)
But… I’m not sure if I’m allowed to share her recipe with you. It’s been our family’s secret dessert weapon for this long, and I might get in trouble if I spill the peaches beans!
So instead, I took my two favorite parts—the peaches and crumble—and put them into cinnamon rolls! Now I can eat my “peach pie” for breakfast without an ounce of guilt.
Our pile of peaches just started shrinking twice as fast!
P.S. You can now buy copies of my Table for Two cookbook as gifts! They’re available here for only $3.99!