A good friend, D, introduced our family to crumble a few years ago. Emma, not surprisingly, became terribly fond of them. So much so that when that friend visits, she tends to make a mini Emma-sized apple crumble as a treat for her.
Mmmmmm.
I decided to try my hand at crumble not that long ago. The results were lacklustre at best. Too heavy on the crumble, too light on the fruit and a little too sweet. Thank goodness I didn’t give up…that and now that it’s basket season (that is the time of the year where all the local grocers carry baskets of local fruits and vegetables at incredible prices), I have had many large baskets of fruit that needed using.
Crumble is comfort. It’s cozy – it’s like a hug. No wonder Emma likes it so much. We made some tonight. It was all I could do to stop myself from eating it all. Only thing that managed to divert Emma’s attention was the offering of a movie to watch.
Peach Crumble
Inspired by: my good friend D and Care2
- 1 cup firmly packed brown sugar
- 1 cup + 2 tbsp all-purpose (or whole wheat, if preferred) flour
- 1 cup rolled oats
- 1 1/2 teaspoon ground cinnamon
- 2/3 cup cold butter, cut into pieces
- 7-8 medium-sized peaches, washed, pitted and cut into chunks
- 2 tbsp granulated sugar
Preheat oven to 375F.
Mix the brown sugar, 1 cup of the flour, oats, and cinnamon in a large bowl. Working quickly, rub the butter into the flour and oat mixture (or cut in using a pastry cutter or knife) until the mixture forms large crumbs.
Combine the peaches, 2 tbsp flour and granulated sugar in a large baking dish and spoon the flour mixture evenly over the top.
Bake in the middle of the oven for 30-35 minutes, or until golden.
Tips and Suggestions:
- this recipe scales up and down very easily. Try your hand at whatever fruit you have available abundantly – be it plums, nectarines, blueberries, apples.
- Try substituting whole wheat flour and using only brown sugar in it. It’s really all so good and it is hard to go wrong.
EmmaEats...and Katie too! 