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
Topping:
1 cup pecan halves, chopped
7 tablespoons unsalted, cold butter, cut into small pieces
2 tablespoons brown sugar
1 cup all-purpose flour
Fruit:
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
More crisps and crumbles:
Strawberry-rhubarb crumble: Smitten Kitchen
Plum and peach crisp: 101 Cookbooks
Nectarine and rasberry crumble: Food Blogga
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Wonderful photos! And I have a bunch of scented peaches!
That is a beautiful crumble – it looks fabulous!
i can’t wait for peaches to be available out this way – we usually head over to michigan for a bunch of them in august
. the crumble looks lovely – i’m a fan of peach cobbler myself, with ice cream of course!
It is clearly time to go back to the Berkeley Farmers’ Market… I love it when the stone fruits come out to play. This sounds absolutely lovely… and super easy. Maybe not for Memorial Day (I seem to have missed that) but next weekend when I hit the market!
Peaches are one of my favorite things about summer. Utah peaches are some of the best. I am saving this recipe until July when they are ripe and ready.
I seldom feel like having sweets (which often causes harrumphing in any given room), but this peach crisp was amaaazing. Great recipe!
Peaches and crumble topping were just made for each other. Can’t wait to try this when our peaches start arriving!
I’ve never had a peach crumble but it sure looks delicious. I will have to try making this. thanks
I love a good crumble, so simple and always delicious! I really need to move to some place warmer so I can be enjoying seasonal produce sooner and longer!
I am simply drooling over this! Crumbles are one of my favorite, rustic desserts and I love the addition of pecans to the topping.
Now I can’t wait for peaches to come in to season.
Oh, peaches! Yum. God, I love spring and summer.
I have been fantasizing about all the crumbles and crisps I’m going to make this summer. Thanks for posting, this looks delectable!
It looks delicious! Nothing like fresh summer peaches!
Ooh, I’m so glad I’m heading North America-way soon ! It’s so hard watching these beautiful peachy posts when they are soooo out of season here in Australia
Lovely pictures, almost looks as yummy uncooked as cooked!
I don’t see anything wrong with being long-winded.
I love reading other people thoughts in their posts! What a lovely crumble, and you are right, it is perfect for summer!
blogging is story telling, so i don’t think there is anything wrong with being long-winded. share what’s on your mind and in your heart. people just need to deal with their ADD.
anyhow, this recipe looks amazing! i love that you advise where the ingredients were bought. such a good idea! i should do that on my blog moving forward.
This looks great! We don’t have fresh peaches yet, but when we do, I’ll be making this!
Mmm I love a good crumble. They really are a sign of summer. My mom always used to make some kind of berry crumble on the fourth of July to be eaten with homemade ice cream. SO good.
That peach crumble looks to die for! I’ve been hankering for peach pie the last couple of days, but I think this might have just changed my craving.
I’m a huge, huge fan of peaches. Where I live we are not blessed with lovely peaches but even so I search in the hope of having good luck.crumbles are just great simple creations. And you’ve added peaches…so delicious I would have thought.