The addition of wine turns this into an easy dessert for after dinner. There's more liquid here than a conventional crumble with a subtle taste of wine underneath the fruit.
3/4 cup Cabernet
2-3 tbsp brown sugar, to taste
1 tbsp lemon juice
1 tsp lemon zest
2 1/2 lbs peaches, pitted and sliced
Heat the Cabernet, sugar, lemon juice and lemon zest in a small saucepan. Heat and stir for a couple of minutes until the sugar has dissolved.
Pour the wine mixture over the sliced peaches. Toss lightly until evenly coated.
Place the peaches in a buttered 8x8 inch baking dish. Set aside and make the topping.
1/3 cup whole wheat pastry flour
1/3 cup brown sugar
1/4 cup ground flaxseed
1/4 cup rolled oats
4 tbsp butter
1/4 tsp cinnamon
Place all of the topping ingredients into the bowl of a food processor and pulse until the butter is cut in and the mixture resembles course crumbs.
Sprinkle the topping over the peaches and bake for 45-55 minutes in the oven or until the top is browned and the dish is bubbling.
The crumble can be eaten warm or at room temperature. Can be served with ice cream or whipped cream.