I thought I’d get one more quick post in during the Loving Local Blogathon. I could go on and on about all the reasons for loving fresh, local peaches—but do I really have to?
They’re fresh, local peaches, for goodness’ sake!
Nothing is sweeter, juicier, or more beautiful. Their delicate consistency embodies the fleeting summer days. Their color reflects the August sun.
I am actually a little loath to cook them since they’re so wonderful raw, but yesterday for variety I threw together a crumble. I love crumbles; they’re easier than pies and lighter than crisps.
Make this, and you too will Love Local.
This post is part of the Loving Local Blogathon, taking place from August 22 to 28 as part of Massachusetts Farmers’ Market Week.
Hosted by this very blog with help from the Massachusetts Department of Agricultural Resources and Mass Farmers Markets, the Blogathon celebrates the flavors of the Bay State and raises awareness of the bounty all around us.
It also raises funds for Mass Farmers Markets, a charitable nonprofit organization that helps farmers markets throughout Massachusetts. Please support this worthy cause if you can; here’s the donation link.
Loving Local Peach Crumble
A note about the spices: personally, I’m not a big fan of peaches and ginger as a combination. I think the ginger overwhelms the peaches. So if you’re like me, you may omit the ginger. I include it for all those peachy ginger fans out there in the blogosphere.
Ingredients:
5 to 6 cups peach slices
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger (optional)
3/4 cup flour
1/2 teaspoon salt
1/4 cup (1/2 stick) sweet butter
1/2 cup brown sugar
Instructions:
Preheat the oven to 400 degrees. Place the fruit in a 9-inch pie pan. (Make sure you have a cookie sheet under the pan; those peaches can be juicy!)
Sprinkle on the sugar and spices. Combine the flour and salt in a bowl. Cut in the butter with knives or a pastry blender. (Your hands will do in a pinch.) Add the brown sugar and mix again until crumbly.
Sprinkle this mixture evenly over the peaches, pressing down lightly. Bake for 30 minutes or until golden brown and crisp. Serves 6 to 8. This crumble may be served warm or cold.
A note about the spices: personally, I’m not a big fan of peaches and ginger as a combination. I think the ginger overwhelms the peaches. So if you’re like me, you may omit the ginger. I include it for all those peachy ginger fans out there in the blogosphere.
Ingredients:
5 to 6 cups peach slices
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger (optional)
3/4 cup flour
1/2 teaspoon salt
1/4 cup (1/2 stick) sweet butter
1/2 cup brown sugar
Instructions:
Preheat the oven to 400 degrees. Place the fruit in a 9-inch pie pan. (Make sure you have a cookie sheet under the pan; those peaches can be juicy!)
Sprinkle on the sugar and spices. Combine the flour and salt in a bowl. Cut in the butter with knives or a pastry blender. (Your hands will do in a pinch.) Add the brown sugar and mix again until crumbly.
Sprinkle this mixture evenly over the peaches, pressing down lightly. Bake for 30 minutes or until golden brown and crisp. Serves 6 to 8. This crumble may be served warm or cold.
I've been thinking about making a ginger peach dessert, your crisp looks like the answer!
ReplyDeleteMy last Loving Local post about a recent trip to the Falmouth Farmers' Market is up: http://www.artandlemons.com/2010/08/falmouth-farmers-market-and-loving.html.
Nikki
Oh Tinky - all this wonderful is not doing my waistline any good - I'm sure I can actually seeing it expanding!!
ReplyDeleteYou have inspired me to go on a mission to get some fresh peaches this afternoon. I'm salivating over this gingery peach goodness! YUM!
ReplyDeleteOoooh Tinky, you got me here. I love crumbles, cobblers, crisps, pies, buckles, and all of their other cousins! It's been awhile since I've made a peach crumble or cobbler and now I simply must!
ReplyDeleteThanks for the post, Nikki! And thank you all for the comments. (Frayed--believe me, I know!) You ginger lovers might like to experiment with a little crystallized ginger on this one!
ReplyDeleteYou're killing me Tinky! I miss fresh peaches more than anything. Mangoes are lovely, but they're not peaches.
ReplyDeleteAbigail, I'm not sure how mango crumble would work-but maybe upside-down cake? (I'm making that with peaches next week!)
ReplyDeleteThis looks amazing.... the deer got at one of my peach trees. They knocked the organic 'poo' bags right off the tree and went for the peaches. One of my other trees is doing great so I should be able to try this recipe sometime next week.
ReplyDeleteThanks for sharing ....
Ooh, Bren, I'm glad a tree survived. How lovely to have your own peaches!
ReplyDelete