Peach Crumble

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One of the best parts of summer is fresh produce. Peaches are one of my favorite fruits, and I cannot get enough of them. Is it just me, or do they seem better than ever this year? When I’m not eating them out of hand, I’m cooking and baking with them. I rustled up this peach crumble last night, and it was magnificent! The next day I had some for breakfast, reasoning that fruit and oats make a more than adequate breakfast. Am I wrong?

Peach Crumble

Filling

2 lbs. fresh peaches
1 T. flour
½ c. sugar
2 T. freshly squeezed lemon juice
¼ t. lemon zest
½ t. cinnamon
¼ t. allspice

Topping

1 c. rolled oats (not quick oats)
1 c. flour
1 c. dark brown sugar (loosely packed)
½ t. baking powder
1 t. cinnamon
½ c. butter, melted
Pinch of salt

Preheat oven to 350° F. Peel peaches* and cut into thick slices. Place peaches in a medium bowl. Sprinkle with flour, sugar, and cinnamon, and toss. Add lemon juice and zest, and toss again until well coated. Spread peach mixture evenly in the bottom of a 1.5 quart baking dish.

Place topping ingredients in a medium bowl. Mix until clumps form, and mixture has the appearance of wet sand. Scatter topping over peaches, crumbling with fingers as you go. Bake for 40 to 45 minutes or until golden brown. Allow to stand 10 to 15 minutes before serving with a scoop of ice cream or a dollop of whipped cream.

*To peel peaches: Submerge peaches in boiling water, return water to the boil, and blanch for 1-2 minutes. Remove to a bowl of ice water to flash cool. The skins will rub right off.