A peachy delight!

The peaches are still in season here in NYC.  dievca bought 5 lbs of Organic Yellow Peaches and 3 lbs of local NJ Yellow Peaches.  she knows they are good because they were a staple of her diet, last week, and they still looked good/smelled good at Whole Foods this morning.

A crumble is a baked dish of fresh fruit (apples, berries, plums, etc.) that is topped with an oat-based streusel.

To celebrate her birthday, dievca is going to bake a Peach Crumble with her wonderful peaches.
She will be sharing with Master and friends.

dievca would love to share her crumble with you in person, but has to offer the recipe instead. she would like to make the suggestion that you visit your favorite grocer and see if your area has the fabulous peaches, available. Crumble or no crumble – they are worth it.

Peach Crumble Recipe
Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 55 minutes
Servings: 8

Ingredients:

Ingredients for the Filling:
2 1/2 lbs peaches (8 medium), fresh or frozen*
2 Tbsp fresh lemon juice, (omit if using frozen fruit)
¼ cup all-purpose flour
1/4 cup granulated sugar

Ingredients for the Topping:
1 cup all-purpose flour
1/4 cup granulated sugar
1/3 cup brown sugar, packed
1/8 tsp sea salt
8 Tbsp 1 stick cold, unsalted butter, diced
½ cup old fashioned rolled oats or quick-cooking oats
1 cup sliced almonds, divided

Instructions:
Preheat oven to 350 degrees F. Butter a 9×12 casserole baking dish.

To Blanch Peaches: Place peaches in boiling hot water for one minute or just until skins come off easily then transfer immediately to cold water. Peel, pit and slice into 1/2″ thick pieces. Transfer to a large bowl and toss peaches with 2 Tbsp lemon juice.

In a small bowl, whisk together 1/4 cup sugar, 1/4 cup flour and toss with the sliced fruit just until evenly coated. Pour into buttered baking dish.

Combine 1 cup flour, 1/4 cup granulated sugar, 1/3 cup brown sugar, and 1/8 tsp (pinch) of salt. Add the diced cold butter about the size of peas.

Transfer mixture to a bowl, add 1/2 cup oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine.

Spread the topping evenly over the fruit and sprinkle the top with ½ cup of almonds. Bake 45 minutes at 350˚F or until top is golden and the fruit is bubbling at the edges.

Recipe Notes:
*If using frozen fruit, fully thaw, drain and dab with paper towels to remove excess juice.
**If you don’t have a food processor, you can use a whisk for the dry ingredients and a pastry blender/cutter to cut the butter into the dry ingredients.

A “Thank You” to Natasha of NatashasKitchen.com