Peach Crumble

 

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Makes one 11 x 7 x 2 inch pan, or about six cups

 

Crumb or Crumble, Streusel, Brown Betty; by any other name, ‘would be as good. This is an easy and heart warming dish. Old fashion? Of course. Comforting? You betchum!

 

About 10 to 12 fresh ripe freestone peaches

 

Sugar to taste

1 teaspoon almond flavoring

½ teaspoon nutmeg

½ teaspoon dry powdered ginger

½ cup all-purpose flour

 

Streusel Topping

 

Bakers' Syrup

 

Pre-heat oven to 350`. Cut the peaches in half and remove the pits. Then chop into approximately half inch pieces. No need to peel. Place in a bowl and add sugar to taste. Then ad the next four ingredients and mix gently. Place in an 11 x 7 x 2 inch baking pan that has been sprayed with non sick pan spray – (not that it will do much good). Scatter streusel topping over the top and place on the center rack in your pre-heated oven. Place a flat baking sheet on the rack below to catch any drips. Bake for about 45 minutes or until the peaches are tender when poked with skewer.

While the crumble is in the oven, make your Bakers’ Syrup. As soon as the crumble comes out of the oven, paint the top generously with the warm syrup. Allow to cool a bit before serving. This is excellent warm by it’s self or with a dollop scoop of ice cream or some heavy cream poured over it. It is just as good cold. It is one of the joys of summer.

The English Country Kitchen


        Copyright © 2008 - Geraldine Duncann

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