Let’s get ready to Crrrrrr-ummmmm-ble!

Our rewards for the last few weeks of thermal nuclear heat are fresh peaches.  Locally grown produce is the best!  The peaches are not car sick from traveling hundreds of miles with thousands of their closest friends.  They have not grown old in a truck.  Locally grown fruits are picked when they are just about ripe.  If they are a bit hard when you bring them home, put them in a brown paper sack, crunch the bag closed.  None of that neat, top folding will do!  You want some air in the bag.  That way the gasses can mix around the peaches and they will ripen in a couple of days.  Not really!  It’s the magic that is allowed in the bag to impart sweet, juicy goodness into our peaches.  But then, you knew that.

I was looking around for a tasty fresh peach recipe and found this one by chef Anne Burrell.  I made a couple of adjustments to the recipe, of course. I know peach cobbler is a fam fave, but I can’t compete with Mr. Gravy’s grandmother and mom.  Those two women can make the best cobblers in the world.  They set the bar pretty high.  So, I decided a peach crumble would be my fruity dessert choice.  Why save crumble just for Thanksgiving?  Right, girlies?  The girlies I’m talking about are the daughter, nieces, aunts, and others who congregate in my kitchen the day before Thanksgiving.  We call it Pie Day.  Crumble is a huge part of that day.

This recipe is the easiest recipe for a fruity dessert.  You could use just about any fresh fruit. A mix of plums and peaches and nectarines.  Apples would be wonderful.  If you get a CSA (Community Supported Agriculture) box with a variety of stone fruits, make this crumble.  You can thank me later.

I had eight medium peaches, so I one and a half timed the recipe.  It made enough to send three ramekins next door to my neighbor, and then four oval individual baking dishes.  Well, individual for pasta, but really two servings of peach crumble.  I sent a couple of those over to the folks.  Served barely warm with a scoop of vanilla ice cream, heavenly.

Peach Crumble
adapted from a recipe by Anne Burrell

For the filling:

5 large ripe peaches, peeled and pitted and cut into chunks (you can use the large can of peaches, drained and rinsed)
• zest and juice from 1/2 lemon
• 3 Tablespoons all purpose flour
• 1/4 cup packed brown sugar
• 2 Tablespoons granulated sugar
• 1/2 teaspoon vanilla
• 1/2 cup golden raisins, plumped
• 1/2 teaspoon ground cinnamon
• pinch of kosher salt

For the crumble topping:

• 1 1/4 cups all purpose flour
• 1/2 cup rolled oats
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 1/4 sticks butter, at room temperature
• 1/2 teaspoon ground cinnamon
• pinch of kosher salt

6 (6-ounce) ramekins or baking dish
Preheat oven to 350°. Spray the ramekins or the baking dish.

You can tell when the peaches are ready and ripe when the outside gives with gentle pressure and when you cut the peach in half and the pit is easily removed with your fingers.  Peaches will only give up the pit when ripe.

In large bowl, combine all of the ingredients for the filling and set aside.  Gently stir to combine so you don’t break down the peaches.

In another large bowl, combine all of the ingredients for the crumble by using a fork. Keep smashing the butter and blend until the mixture is crumbly.  It should look like this.

Divide the peach filling evenly between the ramekins. Leave about 1 inch of space for the crumble.

Put generous amounts of crumble on top of the peach filling. Do not press down. It should be loose and crumbly looking. I used a 1/3 cup measuring cup to scoop the filling.

Place the ramekins (or baking dish) on a baking sheet and bake for 20-30 minutes or until it is bubbly and the crumble is brown and crispy. Let cool a bit before serving.  The depth of the fruit filling is what will determine your baking time.  It must bubble and it must be a bit brown on top.  My little pasta dishes took longer to bake than the ramekins.

Oh yeah, baby.  We are talking bubbly and brown.  This is exactly what you are looking for, a bit of a mess.

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4 Responses to Let’s get ready to Crrrrrr-ummmmm-ble!

  1. muddywaters says:

    This looks great. We make a lot of apple crisps in our household, but never a peach crumble. I prefer crisps and crumbles over buckles and cobblers.

    I also like some oats in my crisp.

  2. Ingrid says:

    LOL, looks GREAT….I just bought peaches to make a cobbler. Perhaps I need to rethink that! :)

  3. muddywaters says:

    I just reread the post, and this time the title made me chuckle. Clever title. Often I'm generic with my titles, but at times I give it some thought. I should file this title away for inspiration.

  4. Kansas City Gravy Company says:

    My readers make me smile!

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