Perfect Peach Crumble
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You can’t beat warm peach crisp. Some people enjoy a scoop of vanilla ice cream alongside, but I’m a purist.
FAMOUS PEACH CRUMBLE THAT’S HARD TO FUMBLE
After I had Cohen, I literally made a peach crumble everyday for about 2 months. I wish I was exaggerating. It took awhile to figure out the trick to the perfect crumble topping AND I developed a method for single servings! Recipe adapted from AllRecipes. I have sprinkled in all my #Traci’sTips to help you make the most delicious crumble possible!!
The better a peach smells, the better it will taste! Stone fruit season is late May through summer.
MAKE SURE YOU HAVE:
4 cups sliced fresh peaches (the better they smell, the better they taste)
1 cup all-purpose flour (can sub gluten free if needed)
1 cup brown sugar (tip: put marshmallows in the bag to keep brown sugar moist)
1 cup cold KERRYGOLD butter
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 cups of Bob’s Red Mill organic extra thick rolled oats
Note: These quantities are for a double batch, because I like to have extra to keep in a ziplock in the fridge to make single servings as desired.
Kerrygold is the champagne of butter
After trying ALL the oats, these are my fave and they happen to be gluten free!
GET DOWN TO BUSINESS:
Preheat oven to 350 degrees F (175 degrees C).
Arrange peaches evenly in your dish or dishes.
Mix flour, brown sugar, cinnamon, and salt in a bowl using a fork. Add in oats and stir.
Cut cold butter into large cubes, add to bowl, (optional) then use a pastry cutter 5 or 6 times to chop into smaller bits. Then MASSAGE (see below video) the butter into the dry topping with your hands until you have what looks like crumbly oatmeal cookie dough (see photos).
Sprinkle topping over peaches.
Bake in the preheated oven until topping is lightly browned, about 30 minutes.
Click the above video to see how to massage the butter into ingredients for the perfect crumble!
This pastry tool is not required, but really helps get the party started (AKA the butter incorporated into the crumble).
Grab handfuls of the crumble and squeeze together to “massage” butter into dry ingredients.
Keep massaging/squeezing handfuls until most of the dried ingredients are incorporated.
KEEP GOING… AND GOING… Sprinkle/crumble the big blobs you make as you go. This crumble I’m holding looks good to go!
You can bake in larger dishes or single-servings!
#TracisTip: If you live alone or want to have single servings: just put 1 cut-up peach in an over safe dish and top with crumble! I keep a ziplock bag of crumble in the fridge. Baking time is a bit less.