Let me try to keep this brief.
Taking a read through some past posts, it seems I have a tendancy to be long-winded. Jeez. Sorry about that.
I really wanted you to have this recipe for Memorial Day barbecues. It’s so easy. And so fast. And it uses summer’s first peaches! There is seriously nothing quite like a California peach. I didn’t put much else in this crumble. It’s all about the sweet summer peaches, baked until bubbly and juicy.
Crumbles are so forgiving. They don’t mind a little extra sugar, a few less nuts, a sporadic sprinkling of flour. There’s no yeast or baking powder to worry about, nothing to deflate or expand.
There are a zillion ways you can do it. In fact, it’s hard to mess up. This one has peaches, local honey, brown sugar and pecans. Kinda sounds like something you’d eat in Georgia, huh?
Anyway, rambling again…
I know I mentioned this last time, but if you haven’t glanced at 55 Knives, check it out here. It’s an e-book put together by Nick from Macheesmo, featuring recipes, stories and tips from 55 of your favorite food bloggers (I included a recipe for homemade rapini ravioli with tomato brown butter sauce). If you buy it by clicking on this link or on the top right banner, I get a small commission. And, of course, I’d very much appreciate your support.
Oh, and look: SF Weekly chose my squash blossom pizza as a top pick for summer!
Okay. Time to eat a peach…
Peach Crumble Recipe
1 cup pecan halves, chopped
7 tablespoons unsalted, cold butter, cut into small pieces
2 tablespoons brown sugar
1 cup all-purpose flour
2 pounds ripe peaches, cut into 2 inch chunks
1/2 – 3/4 cups all-purpose flour
2 tablespoons dark brown sugar
2 tablespoons honey
Preheat oven to 350F.
In a large bowl, combine peaches, 2 tablespoons brown sugar, 2 tablespoons honey and just enough flour to coat. For me it was slightly less than 3/4 cup. You can remove the peach skins if you want, but I don’t bother. Feels like a waste. Set aside.
In another bowl, combine 1 cup flour and sugar. Add the pieces of butter and chopped nuts. Use your hands to gently mash up butter and combine into a loose dough.
Lightly butter a baking dish. Pour in peaches, and sprinkle dough on top. Use as much, or as little, of the dough as you like – don’t feel obligated to use every drop.
Bake for 45 minutes. It’ll be bubbly and golden when it’s done.
Where I Shopped:
Organic peaches: Berkeley farmers’ market
Spring Hill unsalted butter, pecans: Star grocery, Berkeley