Peach Crumble

peach crumble

StreuselCrisp?  Crumble?  What’s the difference?

Well, it’s a little confusing because some would say a crisp has oats and a crumble doesn’t BUT then I easily found recipes where crumbles had oats?!  Strudel’s crisp last week definitely had oats!  The Kitchn tells me…

Crisps have oats.  Crumbles – no oats!

Oats or no oats, this dessert seems to have started during WWII when rationing of flour, fat and sugar turned the pie into this more economical and easy to make dessert!  Adding oats into a crisp was a way to use even less flour.

This recipe is definitely EASY.  I made this dish in the morning before work and shared it at a staff meeting to rave reviews.  I had to fight them off to snap this photo before they dug in!  It feeds 5 to 6 people generously!!

I chose to make this crumble with peaches because it’s September and if you know anything about September in Colorado, you know that we relish in two things during this month – Palisade Peaches and Green Chili.  Although, there are such things as a savory crumble, I didn’t think many would enjoy a green chili crumble!

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Peach Crumble


  • Author: Streusel

Description

Inspired by Martha


Scale

Ingredients

Fruit bottom:

6 large peaches

3/4 c. sugar

1 T. apple cider vinegar

4 t. arrowroot starch

1/4 c. honey (I used Cunningham’s Colorado Honey)

Crumble topping:

8 T. unsalted butter, cut into chunks

1/3 c. brown sugar

1 1/4 c. flour

1/2 t. salt

1 T. cinnamon


Instructions

  1. Pre-heat the oven to 375 degrees fahrenheit.
  2. Blanch and peel the peaches.  Remove the pit and cut each half into eight chunks.
  3. Toss in a bowl with the apple cider vinegar, sugar and arrowroot starch.  Set aside.
  4. In a separate bowl combine all of the crumble ingredients and with your hands squish the butter into the rest of the ingredients until you can create large crumbs.
  5. Place the fruit combination in the bottom of an 8 x 8 inch glass dish.
  6. Pour the crumble topping on top of the fruit and spread evenly over the entire surface.
  7. Bake for 35 to 40 minutes or until the fruit mixture bubbles generously through the crumble topping.
  8. Let cool on a cooling rack for 30 minutes and then serve warm.

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2 Responses to Peach Crumble

  1. Robbin says:

    Time for peaches,awesome !! Can’t wait to try this.

  2. Mark Backlund says:

    Haven’t tried it yet…but it looks yummy. In reading over your recipe, we think it might lend itself to modification for our “Plant Paradox” regimen (no wheat flours, no sugar, among many things forbidden!!) We will substitute either almond or coconut flours and have found that erythritol or xylitol are both good sugar substitutes for baking.
    Thanks for your great recipes, both of you, even if many of them have us pressing our noses up to the window, with tears gently rolling down our cheeks, while warm wheat baking aromas waft out the doors.

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