Thursday’s Dish: Peach Crumble
Written by: Shannon Oelrich
Peach season is here, although a late freeze curtailed the amount of Texas peaches available this year. Don’t let that stop you from heading out to the Hill Country with your family one weekend soon. The farmers also have tomatoes, blackberries, beans and other fresh fruits and vegetables, and it’s important to support them when the peach crop is lower so that they’ll be here next year.
Our families favorite stop for peaches is Burg’s Corner in Stonewall. They have a wide selection of fresh offerings, plus canned goods like peach jam. And we always get a scoop of peach ice cream to eat right there. You can go to the Hill Country Fruit Council’s web page to see other growers and their offerings.
Today’s recipe is one of my family’s absolute favorite desserts of all time, and it’s also incredibly easy. Fresh peaches are great in it, but I’ve also used apples or strawberries with rhubarb or strawberries with blueberries as fillings.
Peach Crumble
6 cups fresh sliced peaches (or other fruit)
1 stick butter
1 cup sugar
3/4 cup flour
1/4 cups uncooked oats
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Preheat oven to 400 degrees. Spray the sides of a deep casserole dish with cooking spray. (A deep dish keeps the fruit juices from splattering in your oven and the cooking spray makes for easier cleanup.) Put fruit in dish.
In small pan over low heat, melt butter. Remove from heat; add remaining ingredients and mix well. Crumble the mixture evenly over fruit. Bake until top is golden brown, 35-40 minutes. Cool for 5 minutes before serving with vanilla ice cream.
June 18th, 2009 at 4:33 pm
Shannon, this sounds so good! I have a sweet tooth right now and can’t wait to get home to try it!