The Tulipped Girl

August-September is the peak time of harvest for peaches, and I love making this crumble to use the peaches we annually pick from the orchid. It’s the perfect mixture of a summer fruit while introducing some cozy fall spices making for a crumble that is truly delicious!

Tailor to Your Taste

Feel free to tailor the fruit crumble to your liking or with certain dietary restrictions in mind, for example you may:

• Use more or less sugar to your liking, you could also eliminate the use of lemon in your recipe to keep it sweeter with less of that acidic bite.
• Instead of using all purpose flour you could use white flour or oat flour & gluten-free oats to make the dish GF.
• Serve the crumble with ice cream or as a healthier option frozen yogurt or some whipped cream.

Ingredients:

Peach Filling: 

8-10 medium/large ripe peaches (about 6-7 cups peaches sliced) 

½ medium lemon (squeezed) 

⅓ cup brown sugar 

2 tablespoons all purpose flour 

¼ teaspoon ground cinnamon 

Crumble Topping: 

5 tablespoons melted butter 

½ cup oats (old-fashioned or quick doesn’t matter) 

⅓ cup all purpose flour 

⅓ cup packed brown sugar 

1 teaspoon ground cinnamon 

¼ teaspoon nutmeg 

⅓ cup pecan pieces (chopped)

Instructions:

1. Preheat your oven to 400°F
2. Prep the Peaches: Carefully drop whole peaches in a pot of boiling water. (make sure the pot can comfortably hold all the peaches) Let the peaches boil for 1 minute, if your peaches are firmer go for 2 minutes. Drain the water and flash the peaches by running cold tap water into the pot & drain again after 30 seconds.
3. Prepare the Filling: Add all the peach filling ingredients into the bowl with our sliced peaches. Gently mix and combine well (try not to break up the peach slices).*Pour the filling into an 8×8 inch oven-proof baking dish, (I also like to use a round baking dish for the aesthetic, and for that I use a baking dish. Make sure there is at least 1 ½ inch or more of empty space from the top of the dish to avoid the mixture bubbling over in the oven. If there isn’t, place a cookie baking tray underneath the baking dish to catch any spillage!
4. Make the Crumble: Add all crumble ingredients in a small bowl and combine well. Sprinkle the crumble mix evenly on top of the filling.
5. Bake & Serve: Place the peach crumble in the oven and bake for 15 minutes at 400°F. Reduce the oven temperature to 350°F & bake for 10-15 more minutes, or until the topping is nicely browned. (check every 5 minutes to make sure it doesn’t burn) Serve warm with a scoop of delicious vanilla ice cream & enjoy!