After 1 week of fall-like weather, it is back to mid-80 temperatures in Virginia. This warmth has me thinking less about Autumn’s apples and pears, and more about Summer’s berries and peaches. Remember those amazing peaches I mentioned from the market back in August? One of the sweet treats I made with the peaches was a crumble that about as easy as it gets.
Peaches were terrific in it. Since the dessert is based off of a recipe that originally called for nectarines, though, I imagine it would be tasty with about any stone fruit you prefer. Also, although I made it in a single dish, it certainly would be cute baked in separate ramekins or individual mini cast iron pans.
3 peaches, pitted and thinly sliced
3 Tbsp granulated sugar
juice of half a lemon, freshly squeezed
6 Tbsp all-purpose flour
2 Tbsp dark brown sugar
1 Tbsp wheat germ
2 Tbsp unsalted butter, softened
Preheat oven to 375 degrees.
Toss peaches with granulated sugar, lemon juice, and salt. Let stand for at least 15 minutes (but no more than 1 hour).
In another bowl, mix together flour, brown sugar, wheat germ, and butter with your fingers to form a crumbly mixture.
In a cast iron pan (or baking dish as a substitute), pour the peach mixture with its liquid. Bake for 5 minutes.
After 5 minutes, top the peaches with the crumbs and bake for another 15 minutes or until the fruit is soft and bubbly and the streusel is golden brown. Serve topped with vanilla ice cream.
[Recipe adapted from Nectarine-Thyme Crumble, Food & Wine Magazine, July 2013: http://www.foodandwine.com/recipes/nectarine-thyme-crumble]