Preparation – Streusel

1. Preheat oven to 375.
2. Lightly cream the butter and sugar. Add sea salt and vanilla extract.
3. Add sifted All Purpose flour and ground cinnamon. Blend well. Scrape down the bowl and start the mixing process.
4. Press the streusel dough in the palm of your hands, and break it apart into small chunky pieces directly onto a parchment lined sheet pan.
5. Bake for 15 minutes or until a light golden brown. Set aside to cool.

Preparation – Peach Filling

1. Slice the peaches into quarters, then thirds for each quarter.
2. In a mixing bowl, combine granulated sugar, flour, ground cinnamon and salt. Blend these ingredients together, then add peaches. When these mixtures are well combined, slowly add in the melted butter.
3. Place the prepared peaches into a 9.5 x 9.5 cake pan or a 9” or 10” pie pan sprayed with a non-stick vegetable baking spray. Bake at 350F for 25 to 30 minutes or until done. Cool immediately.

Assembly

1. After the peach filling has thoroughly cooled, scoop a good portion into the chocolate teardrop. The filling should be lower than the rim of the chocolate teardrop to allow room for the granola streusel.
2. Top the peach filling with the streusel and then lightly dust with powdered sugar.
3. Garnish as desired.