FRESH PEACH CRUMBLE
So, every now and again…I actually bake. I don’t bake nearly as often as my husband and son would like, but I’m trying to bake more often. Especially since I should be overrun by eggs any day now…or at least I’d better be…or the you-know-whats are going to have some explaining to do.
Peaches are currently ripe here in the tri-state area (that’s southern Illinois, southern Indiana and western Kentucky for you non-locals). Since I’ve been hanging out at the farmers’ market on Saturday mornings, I bought some locally grown, beautiful peaches and thought I’d bake something delicious….which was pretty much every recipe I found. The family finally voted on Fresh Peach Crumble. The recipe is a bit different than others that I’ve tried in that it has egg in the topping…you know…that really crispy stuff. It’s SO good.
I started with fresh peaches and I peeled them and sliced them.
Can I just say that I don’t like peeling peaches? Yes, I know about dropping them in boiling water first and then they peel more easily, but you know, I never do anything the easy way…besides…then I’d have to wash a big pot.
I think I peeled six large peaches total. I sliced them and then put them in a buttered dish, I used a glass 9×13 pan. Then I added the brown sugar that the recipe called for and mixed it up a little. You can’t go wrong with brown sugar and peaches. I would have eaten it just like this.
Meanwhile, in a separate bowl, I mixed up the ingredients for the topping. You mix all the dry stuff together and then add one beaten egg and toss it around with a fork until it makes crumbles. Spread that whole crumbly mess over the peaches that are waiting impatiently in the buttered dish for their topping. The picture below is the topping on the sugary, juicy peaches but as yet, unbaked. Next the whole thing gets drizzled with MELTED BUTTER. AHAHAHAHA!
Now it’s time to throw that baby in the oven and lock your family outside because otherwise, they’ll drool all over your kitchen floor and who wants to clean up that? Make sure you’ve got fresh whipped cream, vanilla bean ice cream (get the GOOD stuff) or some sort of whipped topping in the house because you’re definitely going to want to top this with something to make it even MORE delicious.
And here it is fresh from the oven. It’s bubbly, crispy on top and smells of brown sugar, peaches and cinnamon. MMMMMMMMMMMMMM
I’d have loved to have taken a picture of a piece of it in a serving bowl, all dressed up with whipped cream or ice cream, but frankly…I forgot. This is why I will never be a food blogger. I’d better stick to chickens.
This isn’t a recipe that I made up. I’m not nearly that talented at cooking. I found it on that mecca for all things food, Pinterest! It’s originally from MarieClaire magazine, so if it doesn’t turn out, write to them…not me.
And now…here’s the recipe! Enjoy!
3-4 pounds fresh peaches, peeled with pits removed and sliced into small pieces (if fresh peaches aren’t available, canned will work too)
1 cup all-purpose flour
1 cup granulated sugar
3/4 cup butter, melted
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 large egg, beaten
Preheat oven to 375-degrees.
Combine sliced peaches and brown sugar in a bowl. Use a wooden spoon to mix together. Put the mixture into a buttered 11- x 7-inch baking dish.
Combine the flour, sugar, salt, and cinnamon, stirring to blend well. Add the egg, stirring lightly with a fork until the mixture is crumbly. Sprinkle the crumb mixture evenly over the peaches then drizzle with the melted butter. Bake at 375 degrees for 40 to 45 minutes, or until lightly browned. Serve warm, but totally divine the next day when eaten with a fork straight from the fridge.