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?
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.