When my friend Tanis gave me a bag of peaches, I gladly brought them home not realizing that they were super ripe and needed to be used as soon as possible. The next day I casually took out one and decided that I need to use them that day itself. I hunted around for something interesting with peaches and this crumble caught my attention. I modified it to suit the ingredients I had on hand and also added oats to the topping. This was the first time I was making a crumble and had no idea what to expect. But, it turned out extremely well and was a perfect dessert with an optional dollop of ice cream on top.
Anything with butter needs to be tasty right? At least that is what I think so and I am glad I tried out the recipe. Off to the recipe adapted from here.
Delicious peach crumble with oats topping.
- peaches - 8 (about 2 pounds)
- sugar - 1/4 cup - granulated
- all purpose flour - 1/4 cup
- lemon - just the zest - about 1 tsp
- cinnamon - 1/8 tsp
- lemon juice - 2 tbsp
- For Topping
- all purpose flour - 1 cup
- sugar - 1/4 cup - granulated sugar
- brown sugar - 1/4 cup
- salt - 1/4 tsp
- cinnamon - 1/4 tsp
- butter - 6 tbsp - cut into cubes and chilled
- oats - 1/2 cup - old fashioned
Blanch the peaches by dropping them in boiling water for 3 minutes and then plunging them into ice cold water.
Peel the skin off the peaches and slice into wedges.
Add 1/4 cup granulated sugar, 1/4 cup flour, lemon zest, 1/8 tsp cinnamon and lemon juice to the sliced peaches. Mix and keep aside.
In another bowl take the topping ingredients except the oats. Cut the butter into the flour using a pastry cutter or your fingers. Stop when the mixture resembles coarse crumbs. Add oats and mix well. This is the topping mixture.
Pour the peach mixture into ramekins and top with the topping mixture. Bake in a preheated 350F oven for about 55 minutes until the tops are slightly browned.
Remove and allow to cool. Serve with ice cream if needed.
Yummy crumble ready for dessert. The topping added a nice crunch to the sweet peaches.