June 9, 2007

Peach Crumble

The first pêches blanches of the season became available at the market on Tuesday so I happily filled a paper bag with a kilo and tucked it gently into my straw market bag between bulbs of spring garlic, une campaillette, tomatoes, eggs and a big chunk of Tomme de Chèvre. (more about that next Tuesday)
The peaches were super fragrant and juicy and were perfect after our customary, post-market lunch of roasted chicken and sautéed potatoes. The rest were put aside to make this crumble for our friends who were coming for dinner later in the week.

Peach Crumble
  • ½ cup flour
  • ½ cup packed dark brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 4 tablespoons butter, cut into small pieces
  • pinch salt
  • ¼ cup chopped pecans or walnuts (optional)
  • 4 large or 5 small peaches, peeled and sliced into thick pieces
  1. Preheat oven to 450 degrees
  2. Mix the flour, brown sugar, cinnamon, nutmeg and salt together in a bowl
  3. Cut the butter into the mixture with your fingertips until crumbly
  4. Arrange the sliced peaches on the bottom of a buttered baking dish
  5. Cover peaches with crumble topping then sprinkle the nuts over, if using
  6. Bake for 20 minutes
  7. Enjoy warm with ice cream, whipped cream or on its own
Serves 4 Pin It


Riana said...

miam maim i love peach crumble... save me a piece!

sognatrice said...

Yum yum yum. Can't wait till our peaches are ready for this :)

katiez said...

I got the first white peaches, too!
Yesterday for lunch I picked a big bowl of strawberries (I don't have many, just enough for a bowl every other day), sliced in a white peach and topped it with vanilla yogurt... summer heaven!

Loulou said...

sorry, all gone! the recipe only serves four, but I'll make it for you when I see you next

it is a really scrumptious recipe. You don't have peaches yet?

sounds like my idea of a perfect breakfast!

mpabner said...