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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.
