Ingredients

Oat/Almond Crumble

• 135 g oats
• 27 g all-purpose flour
• 2.50 g salt
• 48 g butter, unsalted
• 40 g sliced almonds

Peach Almond Cupcakes

• 75 g Tree Top Apple Flakes
• 220 g all-purpose flour
• 4.60 g baking soda
• 3 g salt
• 113 g butter, unsalted, softened
• 200 g granulated sugar
• 50 g egg
• 152 g water
• 250 g oat/almond crumbles (recipe follows)

Peach Cream Cheese Frosting

• 75 g Tree Top Peach Puree
• 113 g cream cheese, room temperature
• 113 g butter, unsalted, room temperature
• 240 g powdered sugar

Directions

Peach Almond Cupcakes

Preheat oven to 350 F. Line a standard 12-cup muffin tin and a 6-cup tin with paper liners.

Sift flour, baking soda and salt together into a medium bowl. Set aside.

In an electric mixer, cream sugars together on medium speed for 3 minutes. Add the egg.

Mix apple fruit flakes and water together until smooth, then add to the batter at low speed. Add the dry ingredients and mix until incorporated.

Fill muffin cups two-thirds full and sprinkle each with 1 tablespoon of the crumble. Bake 18 to 20 minutes until a cake tester inserted in centers comes out clean. Let cool completely in tins on a wire rack.

Oat/Almond Crumble:

Whisk together oats, flour and salt. Cut in butter until mixture is crumbly. Stir in almonds.

Peach Cream Cheese Frosting:

Whip the cream cheese and butter together until fluffy.

Add the peach puree, then the powdered sugar. Beat until smooth.

Pipe on top of cupcakes.