Peach Crumble - Tasty in every bite

Life has take over and my attempts to post here regularly have been thwarted. Will try harder!

Remember I was talking about freezing fresh peaches from the farm during the summer? They can be put to fun use in Fall or winter when it is hard to get peaches. I am not sure about peaches in the stores after summer. Normally I only go near the peaches in the stores if DD2 is with me. She is the peach lover in the family.

Farm fresh peaches are tasty as is, you don't want to do too much to it. Peach Crumble brings out the taste of the peaches without adding too much in the way of sugar and dough.

Martha Stewart's peach crumble is what I settled on. I followed the general recipe but while her recipe calls for room temperature butter but I used cold butter. The reason being I did not use a food processor/mixer as I don't have one but to prepare the dough with my fingers I followed the trick that was taught years ago by this lady who worked with DH when making dough for crumble, use a fork or your finger tips.

I used raw sugar instead of brown sugar. You are mistaken if you think brown sugar available here is unrefined sugar. Brown sugar is made by mixing molasses to refined white sugar. If you want to know more read here. For that reason and I simply don't buy brown sugar even if a recipe calls for it. For me just regular white sugar will work if a recipe calls for brown sugar, it will just be paler :)

Peach Crumble in pictures.

Cut the peaches into cubes. Toss with sugar, corn starch and lemon juice and transfer fruit to a baking dish. Prepare the topping with the butter, sugar and flour and mixing the butter into the flour.
Transfer the topping on to the fruit in the baking dish.
Bake in a 375F preheated oven for 30 minutes. Cover with a aluminum foil dome and bake for another 20 minutes.
Cool for 20 minutes before serving.

Warm peach crumble with some ice cream. Best ever.

Peach Crumble
Preparation Time:20 minutes
Preparation Time:40 - 50 minutes

Ingredients

For the Peaches
1. 6 cups of peaches cut into cubes 1/2 -3/4 inch. (I used about 10 peaches)
2. 4 tsp corn starch
3. 3/4 cup raw sugar
4. 1 tbsp lemon juice
For the Crumble
5. 6 tbsp of butter (cold)
6. a pinch of salt
7. 1 cup of white whole wheat flour
8. 1/4 cup raw sugar

Method

1. Preheat the oven to 375F.
2. Toss the peaches with the lemon juice, corn starch and sugar and transfer to a greased baking dish.
3. In a wide mouthed bowl take the flour, sugar and flour for the crumble topping.
4. Cut up the butter and add it to the flour, and with a fork mix it in so the butter starts to crumble into smaller pieces. Now use the tips of your finger to crumble the mixture so the texture feels coarse and grainy (like wet sand)
5. Sprinkle the topping over the peach and bake for 30 minutes. Now take aluminum foil folded like a loose tent and bake for another 15-20 minutes.
6. Let cool for 20 minutes before serving. With some home made Vanilla ice cream on top.

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