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Tuesday, August 26, 2014

PEACH CRUMBLE



I feel like fall is slowly closing in as summer winds down and I'm not the happiest about it. I'm trying to take full advantage of all the summer fruits and vegetables that are in abundance at every fruit stand before they all disappear. I adapted this recipe into one big serving and was a little nervous about how it would turn out but after the first bite, I knew this simple peach crumble was going to be a new summer favorite. 

For the fruit:
2 pounds firm, ripe peaches (6 to 8, depending on size)
2 tablespoons freshly grated lemon zest
3 tablespoons freshly squeezed lemon juice
1/3 cup granulated sugar
1/4 cup all-purpose flour

Preheat the oven to 350 degrees. Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them into a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Allow the mixture to sit for 5 minutes. Spoon the mixture into 9x9 glass pan.

For the crumble:
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon salt 
1/3 teaspoon ground cinnamon
1/4 pound (1 stick) butter

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the peaches. Bake for 55 minutes, until the top is browned and crisp and the juices are bubbly. Serve warm with a scoop of vanilla ice cream.

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