August 27, 2011

Maple Peach Crumble

In August, there are few things I like better than fresh peaches, and, for the last few weeks, my farm share has come piled so high with delicious peaches, nectarines, and plums that I have really had no choice but to start putting them into everything. Sliced into cereal. Sliced up with a bit of mint for a mid-afternoon snack fit to make all my coworkers jealous. Sliced on top of some vanilla ice cream with chocolate sauce. Sliced into a green salad with a balsamic vinaigrette. All of these things are delicious. But when the pile is so high, there is really only one efficient option: bake.

Crumbles have always been my fruit dessert go to. They are quick, can be made with whatever is in the cupboard, and lack the fussiness of so much pie (don't get me wrong, pie is great, it just never occurs to me to make it). This crumble is particularly sweet, but because of the maple syrup, it isn't cloying. If you don't have a good real maple syrup on hand (I prefer grade B, but grade A dark amber will do as well), you could replace the maple syrup in the filling with sugar, but you might want to reduce the amount (in both the filling and crumble) just a bit.

A few other replacement options: walnuts would be good in lieu of or in addition to the almonds. Lime might be interesting instead of lemon. A whole wheat flour in the crumble might lend an interesting savoriness, but you would want to cut down to 5 tablespoons. If the peach season has gone past by the time you get to this, the recipe should work just as well with apples.

Note: if you're peaches aren't quite ripe you can speed up the process by storing them in a closed paper bag. If you don't have time for that, you can go ahead and bake with them, but add a few minutes of baking time and a little extra sugar.

- Franklin

Maple Peach Crumble
Total Time: 1 hour
Sweetness Factor: 8; Indulgence Factor 6; Difficulty Factor 3; Chance We'll Make it Again: 10

For the filling:
6 medium-sized ripe peaches (or other stone fruit)
1 tablespoon all purpose flour
1/4 cup real maple syrup
juice of 1 medium-sized lemon

For the crumble:
6 tablespoons all purpose flour
1/3 cup brown sugar
1/3 cup almonds
pinch of salt
6 tablespoons butter

Preheat the oven to 350. Pit and slice the peaches. Some people prefer to peal them but I find this really not worth the trouble. Toss them in a bowl with the remainder of the filling ingredients and empty the contents of the bowl into a 9 inch pie plate.

Put the first four crumble ingredients into a cuisinart (if you're using a mini you might need to do this in two batches). Pulse until the the almonds are finely-chopped (unless, of course, you like a crunchier crumble, in which case stop sooner!). Cut the butter into 1 tablespoon chunks and add. Pulse until the mixture starts to resemble a course meal. Spread the crumble mixture over the peaches. Bake for about 40 minutes, until the crumble starts to brown and the peach juices are bubbling around the edges. Serve warm.

1 comment:

  1. Wow, the peach cobbler looks almost as good in pictures as live!