Monday, August 27, 2012

Peach Crumble

August is peach season. Peaches have this way of pulling me into the heat of summer, of reminding me of sticky days, and the fan rotating around my tiny bedroom in the farmhouse in which I grew up. They remind me of burying peach pits in the sand pile, hoping they would grow into trees. And peach juices dripping down my chin and my hands and all over the place.

Peaches also remind me of breakfast in the depths of the winter. In August, my mother lined the jars up, filled with peach wedges and a sweet syrup, bright orange in the dark of the concrete basement. In the mornings, well into winter, I would carrying one of those jars upstairs to the woodstove-warmed kitchen, pop the top off and scoop the syrup-sweetened fruit into a bowl.

It was good. But it was never as good as the fresh fruit.

I feel kind of the same way about this crumble as I did about those canned peaches. In order to save the 8 or so peaches that had begun to wrinkle in the fridge beyond the point of enjoyability, I peeled, pitted, and chopped them, cobbled one recipe with another, made a bunch of changes to accommodate what I had in the house and, an hour later, scooped this out of a casserole and onto a pretty dish.

It was delicious, but I have to be honest: it's not as good as a fresh peach. But, let's be fair: is there anything as good as a fresh peach?

Peach Crumble


8 peaches, peeled, pitted and chopped.
1/4 cup flour
1/4 cup granulated sugar


1 and 1/5 cup granola
1/2 cup brown sugar
1/4 cup butter

This recipe couldn't be simpler. Mix together the flour, sugar, and peaches. Spread out in a casserole dish of your desired size. I used a smaller, round one. I tried an 8 by 13, but found the layer to be way too thin. If you're using a square casserole, try a 9 by 9 or something equivalent.

In a separate bowl, mix together the granola and brown sugar. Cut in the butter until the mix is crumbly. I like to use my hands for this step. Spread the crumble topping liberally over the peaches.

Bake in a 375* oven for approximately 30 minutes or until the top is a gorgeous golden brown and the peaches have been cooked and heated through.

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