Wednesday, August 1, 2012

Peach Crumble

April. May. June. July. 

 I guess I haven't blogged in a while. 

I decided to make something with some of the peaches from our tree, before the squirrels ate them all. I didn't want to look for a recipe, so I just made it up. Then, when I got it in the oven, I went upstairs and googled recipes. The first one, Martha Stewart's, said to bake it for 40-50 minutes. I had no idea it was supposed to take so long. So I began to worry that the bottom shortbread layer would burn, because I had already partially cooked it prior to topping it with fruit and crumble.

Here's what I did:

Shortbread crust
preheat oven 425
1 1/2 cups flour

1/2 cup powdered sugar
1 tsp baking powder
1/2 tsp salt
1 stick of unsalted butter
Mix dry ingredients.
Crumble in a stick of unsalted butter.
Turn into a square baking dish. Moosh around with the heel of your hand (there's some french word for it). Pricker it with a fork. Bake for 15 minutes (or as long as it takes you to peel and cut the peaches).


I used about 9 small peaches from our tree, peeled and sliced and dumped into the bowl I used for the shortbread (w/o washing). Add a couple teaspoons of sugar and some cinnamon and a capful of vanilla. and a sprinkle of salt. I probably would have added lemon zest if I'd had any. Mix. Pour on top of crust.

Crumble Topping
1/2 cup flour
1 cup old fashioned oats
capful of vanilla
Cinnamon and sugar (I have it premixed, so I just sprinkled some on)
1/4 cup brown sugar
dash of salt
4 TBL butter
(Nuts would be good but I didn't have any)
This was all made in the same bowl, too. Just mix it all together with your hands. Crumble it on top of the peaches.

Place on a cookie sheet in the oven. Immediately turn oven down to 375.

Panic that it's gonna take too long. Turn on convection fan. Cook 'til you can't wait any more. Serve. Ice cream or whipped cream or, heck, even cream, would have been good but I didn't have any. 

It turned out great. Yum.

I hope everyone is having a lovely summer.