Peach and White Chocolate Oatmeal Crumble

• 2 tablespoons butter
• 4–5 medium peaches or nectarines
• (or a mix of both)
• 1/3 cup brown sugar – firmly packed
• 1 ¾ cups + 2 tablespoons old
• fashioned oatmeal
• 1 ½ cups white whole wheat flour
• 1 cup brown sugar
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup coconut oil, melted or vegetable oil
• 2 eggs
• 1 tablespoon + 2 teaspoons of vanilla extract
• ½ cup chopped pecans or walnuts
• 1 cup (4-6 ounces) white chocolate,
• chopped into chunks

Instructions

1. Preheat the oven to 350°F. Heat a 12 ½” Gotham skillet over medium heat; add 1 tablespoon of the butter. Add the sliced peaches, and sprinkle with brown sugar. Cook 3 minutes; stir peaches, and cook another 2 to 3 minutes or until caramelized and soft. Remove from the heat; add 1 tablespoon of the vanilla. Mix well. Spoon out about 2 tablespoons of the sauce for serving.
2. In a large mixing bowl or bowl of a stand mixer, add the oatmeal, white whole wheat flour, brown sugar, baking soda, salt, melted coconut oil, eggs and 2 teaspoons vanilla. Beat until combined and the dough holds together (the dough will seem oily, this is good). Mix in the nuts and about 1 cup of the white chocolate.
3. Sprinkle the dough directly over the peaches and or nectarines. Do not worry if there are a few patches where there is no cookie dough. It does not have to be perfect, the dough will fill out as it bakes.
4. Place uncovered into oven and bake for about 20-25 minutes, just do not over bake. Remove from the oven and let sit 5 minutes.