This time of the year I, like many others am drawn to peaches and often find them plentiful at supermarkets, road side stands and Farmer’s Markets. We have created a quick, tasty and low-fat recipe for you to prepare. Prep time is no more than 20-30 minutes.
I used an 8×8 Pyrex dish to make our crumble. That serves 4-6 portions.
First, I suggest you take a pat or two of butter or butter/canola combo that is soft for spreading. I take a paper towel and rub the butter all over the bottom and sides of the glass to prevent sticking. Very little butter gets into the crumble.
Next take a large bowl – I use a Corning bowl, but any can be used. Truth be known, my first corporate position after college was with Corning Glass Works who developed an entire glassware and Pyrex line of bowls, dishes and kitchen items. I still use the bowls.
Cut up 6 decent sized peaches, removing the pit and place the pieces into the bowl. If you have smaller peaches just use 2 more. When cutting the peaches, it is best to keep the pieces to bite sized. I like ½-3/4 inch pieces but don’t spend time making the pieces perfectly sized. I said this was a quick recipe!
In a separate smaller mixing bowl place 1 cup of light brown sugar. The bowl I use is a glass Pyrex measuring bowl so that I can build the mix without needing an extra bowl which would need to be cleaned. The peaches I used looked beautiful when I bought them at Trader Joes, but they were not entirely ripe, so they needed the whole cup of sugar. Something to remember when purchasing peaches to eat – smell it – if it smells like a peach it will taste like a peach but if it doesn’t it may be better for cooking than eating fresh. If the peaches are ripe and sweet you can cut down the amount of sugar you utilize but you will always need some sugar for the recipe.
Add 1 tsp of cinnamon and 1/8-1/4 tsp of allspice. With a fork mix the spices in with the sugar.
Once mixed, completely cover the peaches with the sugar/spice mix. Add 1-1½ tsp of lemon juice spreading it over the peaches. Use your hands to make sure all the peach pieces are covered. Set aside for about 15 minutes. You want the peaches to sweat and take on the flavors of the mix. After the peaches have sat, try a piece and see if it is sweet or spicy enough to your taste. Everyone has different tastes and the peaches are different. Adjust if you feel it could be improved. If too sweet add an extra peach being sure to cover with the sugar/spice mix. etc.
Place the peach/sugar mixture into the 8×8 dish. Spoon any extra liquid over the peaches in the Pyrex dish. Set aside the bowl, but don’t wash it yet.
For the crumble topping – in a measuring bowl – (use the same one as the sugar was in) place
½ cup of 5-minute oats
1/3 cup of white flour
3/4 cup lt brown sugar
½ tsp of cinnamon
¼- ½ tsp of nutmeg
Now carefully mix all together with a fork being sure to get the oats to mix with other dry ingredients.
Place the dry mix into the empty bowl that had the peaches. There will still be some juices from the peaches.
Add to that ½ cup of peach nectar. I found it in the supermarket in the Latino section but could also be with the bottled/canned juice section.
To that I added 2-3 pats of softened butter or butter/canola oil blend. If the butter is not soft, melt it in a small pot or you could probably nuke it but that’s not my style.
Now vigorously mix the dry mix with the butter and nectar for 2-3 minutes. Be sure all dry mix becomes wet. Let sit for a few minutes so that the oats soften a bit.
Last step before baking – take a soup spoon and spoon cover the crumble mix over the peaches. There should be enough mixture to pretty much cover all the peaches but not too thick a cover.
Last step is to bake the crumble –
In a 425-degree heated oven place the crumble for 10 minutes and then reduce the temperature to 350 degrees and keep the crumble in the oven for 35-40 minutes. Depending on how hard the peaches were to begin with you may need a little more or less time. I put the crumble on one of the higher shelves (but not the top) in the oven. That slows the baking in most ovens but prevents any burning.
Serve with ice cream, whipped crème or both to cover the crumble. Crumble is best served warm.
What are your favorite recipes? Post a comment below to let us know!
Enjoy!
Bob Mandell
—–
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This time of the year I, like many others am drawn to peaches and often find them plentiful at supermarkets, road side stands and Farmer’s Markets. We have created a quick, tasty and low-fat recipe for you to prepare. Prep time is no more than 20-30 minutes.
I used an 8×8 Pyrex dish to make our crumble. That serves 4-6 portions.
First, I suggest you take a pat or two of butter or butter/canola combo that is soft for spreading. I take a paper towel and rub the butter all over the bottom and sides of the glass to prevent sticking. Very little butter gets into the crumble.
Next take a large bowl – I use a Corning bowl, but any can be used. Truth be known, my first corporate position after college was with Corning Glass Works who developed an entire glassware and Pyrex line of bowls, dishes and kitchen items. I still use the bowls.
Cut up 6 decent sized peaches, removing the pit and place the pieces into the bowl. If you have smaller peaches just use 2 more. When cutting the peaches, it is best to keep the pieces to bite sized. I like ½-3/4 inch pieces but don’t spend time making the pieces perfectly sized. I said this was a quick recipe!
In a separate smaller mixing bowl place 1 cup of light brown sugar. The bowl I use is a glass Pyrex measuring bowl so that I can build the mix without needing an extra bowl which would need to be cleaned. The peaches I used looked beautiful when I bought them at Trader Joes, but they were not entirely ripe, so they needed the whole cup of sugar. Something to remember when purchasing peaches to eat – smell it – if it smells like a peach it will taste like a peach but if it doesn’t it may be better for cooking than eating fresh. If the peaches are ripe and sweet you can cut down the amount of sugar you utilize but you will always need some sugar for the recipe.
Add 1 tsp of cinnamon and 1/8-1/4 tsp of allspice. With a fork mix the spices in with the sugar.
Once mixed, completely cover the peaches with the sugar/spice mix. Add 1-1½ tsp of lemon juice spreading it over the peaches. Use your hands to make sure all the peach pieces are covered. Set aside for about 15 minutes. You want the peaches to sweat and take on the flavors of the mix. After the peaches have sat, try a piece and see if it is sweet or spicy enough to your taste. Everyone has different tastes and the peaches are different. Adjust if you feel it could be improved. If too sweet add an extra peach being sure to cover with the sugar/spice mix. etc.
Place the peach/sugar mixture into the 8×8 dish. Spoon any extra liquid over the peaches in the Pyrex dish. Set aside the bowl, but don’t wash it yet.
For the crumble topping – in a measuring bowl – (use the same one as the sugar was in) place
½ cup of 5-minute oats
1/3 cup of white flour
3/4 cup lt brown sugar
½ tsp of cinnamon
¼- ½ tsp of nutmeg
Now carefully mix all together with a fork being sure to get the oats to mix with other dry ingredients.
Place the dry mix into the empty bowl that had the peaches. There will still be some juices from the peaches.
Add to that ½ cup of peach nectar. I found it in the supermarket in the Latino section but could also be with the bottled/canned juice section.
To that I added 2-3 pats of softened butter or butter/canola oil blend. If the butter is not soft, melt it in a small pot or you could probably nuke it but that’s not my style.
Now vigorously mix the dry mix with the butter and nectar for 2-3 minutes. Be sure all dry mix becomes wet. Let sit for a few minutes so that the oats soften a bit.
Last step before baking – take a soup spoon and spoon cover the crumble mix over the peaches. There should be enough mixture to pretty much cover all the peaches but not too thick a cover.
Last step is to bake the crumble –
In a 425-degree heated oven place the crumble for 10 minutes and then reduce the temperature to 350 degrees and keep the crumble in the oven for 35-40 minutes. Depending on how hard the peaches were to begin with you may need a little more or less time. I put the crumble on one of the higher shelves (but not the top) in the oven. That slows the baking in most ovens but prevents any burning.
Serve with ice cream, whipped crème or both to cover the crumble. Crumble is best served warm.
What are your favorite recipes? Post a comment below to let us know!
Enjoy!
Bob Mandell
—–
