My blogging friend Kathy at Katie Did Stitches wrote a blog post yesterday about picking peaches....and not just any peaches, but Red Haven peaches...and making peach pie. Her post made my mouth water for peach pie and then I remembered,
"I'm not a pie person."
I love to eat pie but pie crust intimidates the heck out of me.
I need to get over that and just practice, practice, practice making pie crust...but in the meantime, I decided to make one of my favorite recipes for Peach Crumble. This recipe came to me by way of my sister Barb, who originally made it with rhubarb. It's good made with rhubarb but that isn't going to fly with David so you can substitute apples or peaches. (I know he has diabetes but the Educational Counselor he's meeting with on Monday said not to worry about diet until they met...this may his last hurrah)
This is my original recipe card, written when I was about 25 years old...the stains are so interesting and there's a certain crispness to the card. (Oh what would the health department say?)
I had Red Haven peaches from our local farm so I thought I'd use them before they got too ripe.
I agree with Katie, the Red Haven's are the best. When you just eat one out of hand, you literally have to stand over the sink because they are so juicy.
See how juicy this peach is....oh yum!
While I'm writing this post, I can smell the finished crumble from here.The recipe calls for brown sugar and I prefer the dark brown sugar...I think it gives a richness to the dish.
This is what the crumbs look like before going into the oven. Can you have too many crumbs...I don't think so. In crumb-speak, I always feel that the more the merrier!
Completely cover the peaches with crumbs....reserving one last spoonful to eat while no one is looking.
Bake it for 40 minutes and take it out when it's nice and bubbly and brown on the top.
Now, you can pair this with good vanilla ice cream or whipped cream but I like mine naked and warm. I think I'll go downstairs now and have a little scoop while I read this.....
It just came in the mail today.
I will pour over it while sitting on the deck eating warm peach crumble...m-m-m-m-m-m!
Barb's and my recipe for Peach Crumble
- 3 C sliced peaches (or rhubarb or apples)
- 3/4 C sugar (I always use less, especially when the peaches are so ripe)
- scant 1/4 C water (more or less depending on the juiciness of the fruit)
Mix together and pour into a baking dish
In a bowl,combine
- 1 C brown sugar (light or dark)
- 1 1/4 C flour
- 1/2 C cold butter, cut into small pieces
Mix together using a pastry blender (I use my fingers) and sprinkle over top of peaches.
Bake at 350-degrees for 40 minutes.
Enjoy with a cold glass of milk or iced tea and a new magazine!