Step 1

1 Prepare the ingredients & macerate the peaches Place an oven rack in the center of the oven, then preheat to 375°F. Wash and dry the fresh produce. Small dice the butter; place in the freezer for 5 minutes. Halve the lemon crosswise; squeeze the juice into a medium bowl, straining out the seeds. Halve and pit the peaches, then thinly slice. To the bowl of lemon juice, add the sliced peaches, half the honey, and a pinch of salt. Toss to coat. Set aside to macerate, stirring occasionally, at least 10 minutes.

Step 2

2 Mix & bake the crumble Meanwhile, line a sheet pan with parchment paper. In a medium bowl, combine the flour, granulated sugar, brown sugar, quatre épices, and a pinch of salt. Stir to thoroughly combine. Add the chilled butter and 1/2 tablespoon of olive oil. Using your fingers, gently work the butter and olive oil into the dry ingredients until large crumbs are formed. Transfer to the sheet pan and arrange in an even layer. Bake, rotating the sheet pan halfway through, 12 to 14 minutes, or until golden brown. Remove from the oven and let cool completely, about 10 minutes.

Step 3

3 Whip the mascarpone & serve your dish Meanwhile, in a bowl, combine the mascarpone and remaining honey. Whisk to thoroughly combine. Serve the macerated peaches (including any liquid) topped with the baked crumble and whipped mascarpone. Enjoy!