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Peach (Fruit) Crumble

At the height of season, fruit should be allowed to shine.  This recipe allows this to happen.

 The Recipe –

The Filling –

2 lbs. – Peaches

2 tbsp. – Brown Sugar

¼ tsp. – Kosher Salt

Cut Peaches in Dish

 Peal and cube the peaches – ¾” cubes.  Toss with salt and sugar in a pie plate.  Place into preheated 350 degree F oven for 30 – 45 minutes. 

The sugar and the cooking time are not written in stone.  Taste the fruit, and if it is sweet, use the recommended amount of brown sugar.  If they are not that sweet, add an extra tbsp. or 2 of sugar.

Also – if the fruit is very hard, you’ll need to cook it longer.  You’ll know it’s ready if you poke a fork tine into the peaches, and they have just started to cook, but they are still a little hard.

 The Topping –

 ¼ Cup Unbleached All Purpose Flour

½ Cup Ground Nuts - which ever you choose

½ Cup Ground Old Fashion Oats.

2 tbsp. Brown Sugar

2 tbsp. Unsalted Butter

¼ tsp. Kosher Salt

Dry Ingredients

 I have a hand stick mixer that has a small chopping cup accessory - I grind the oats and nuts in this.  Otherwise - a spice grinder or food processor will grind these for you.  Using your fingers, and mix these ingredients until they form a crumble.  Place onto par cooked peaches and place back into the oven for ½ hour.

 Crumble Next to ParBaked Peaches

Baked Peach Crumble

Served Peach Crumble

The following is a double recipe with white nectarines and blueberries.  The par baking of the harder fruit (peaches, nectarines, apples, plums, etc…) will take 45 – 60 minutes for a double recipe – stir these half way through the cooking.  After the par bake, add the softer fruit (blueberries, strawberries, raspberries, dried cranberries, cherries, etc….) and stir those in prior to topping with the crumble.  Bake 30 minutes longer.

Served White Peach and Blueberry Crumble