Peach Crumble

Peach Crumble

I love summer for so many reasons. One of them is going to my local City Market and buying all the wonderful fruits and vegetables that are in season right now. Our Market also has fresh made breads, fresh chicken, eggs, and milk that comes in glass bottles. Of course there are flowers and wines and cheese and gelato. I could go on and on! You get the point though...there are many wonderful things there.

I also have a subscription to our local Door to Door Organics and every two weeks I'm blessed with a beautiful box of fresh fruits and veggies delivered right on my doorstep. I love the fact that I can customize my box and make swaps so that I'm getting exactly what I want. Today I received a fresh bunch of kale and I think I'm going to try to make kale chips later. I've heard they are wonderful as well as healthy.

Back to the real reason for my post...peach crumble. This recipe from Martha Stewart caught my eye and I just had to try it. I had 3 pounds of beautiful peaches on my kitchen counter that were calling my name. And now this peach crumble is calling my name, asking me to eat it with a scoop of vanilla ice cream.

I started off by cutting up a couple of pounds of peaches into wedges.

Next I mixed them up in a big bowl with sugar, lemon juice, a little cornstarch and salt, then put them in a baking dish.

Next I made the topping, and sprinkled it all over the top of the peaches. Now it's ready for the oven!

I let the crumble bake about 45 minutes until it was brown on top and bubbly all over.

Somehow I managed to wait until my crumble cooled about an hour before I taste tested. Wow is it yummy! The recipe is below. I hope you all enjoy!


For The Filling -
2 pounds peaches, cut into wedges (about 6 cups)
¾ cup granulated sugar
1 tablespoon lemon juice
4 teaspoons cornstarch
½ teaspoon coarse salt

For The Topping -
6 tablespoons room temperature unsalted butter
¼ cup brown sugar
1 cup all-purpose flour
½ teaspoon coarse salt


Preheat oven to 375 degrees. Make the filling – combine peaches, sugar, lemon juice, cornstarch, and salt. Transfer to an 8-inch square baking dish.

Make the topping – in a large bowl, using a mixer, beat butter and brown sugar until light and fluffy. Add flour and salt and mix with your fingers until large pieces form. Scatter over filling.

Bake until center is bubby, approx. 45 minutes. Let cool 20 minutes before serving.

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