The first of the peaches here in this part of the country are starting to emerge and wow are they juicy and delicious. A co-worker of the hubby brought some peaches to the office and the hubby brought some home to me. They really needed to be eaten right away because they were perfectly ripe - I mean, juice dripping down your arms and chin ripe - just delicious and so flavorful. Since this weekend kicks off summer, I decided to combine the 6 peaches I had with a quart of strawberries to make a crumble. I love crumble topping - oatmeal, brown sugar, cinnamon, throw in some pecans and who could forget butter - yummy!
Strawberry Peach Crumble
Serves 4-6
6 small, ripe peaches, peeled and sliced (reserve any juice that exudes from the fruit when peeling and slicing)
1 qt. strawberries, hulled and sliced into quarters (if large strawberries, slice into sixths)
1/2 cup brown sugar, divided
4 tablespoons flour, divided
1 teaspoon salt, divided
1 1/2 teaspoons cinnamon, divided
1/2 cup pecans, toasted and chopped
1 cup old fashioned oats
6 tablespoons unsalted butter, melted
Vanilla ice cream
Preheat oven to 350. In a medium bowl, combine peaches, strawberries, 1/4 cup brown sugar, 2 tablespoons flour, 1/2 teaspoon salt, 3/4 teaspoon cinnamon and any juice that you collected from the peaches. Stir to combine thoroughly and place in a greased casserole dish.
In a separate bowl combine remaining brown sugar, flour, salt, cinnamon, the pecans and the oatmeal. Pour the melted butter over and stir to combine thoroughly. Sprinkle topping evenly over the fruit mixture.
Bake for 40 minutes or until topping is golden and the fruit is tender and the juices are bubbling. Let cool for about 10 minutes and then serve with some rich vanilla ice cream.
No comments:
Post a Comment