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.
Serves 2-4
Ingredients:
3 peaches, pitted and thinly sliced
3 Tbsp granulated sugar
juice of half a lemon, freshly squeezed
pinch salt
6 Tbsp all-purpose flour
2 Tbsp dark brown sugar
1 Tbsp wheat germ
2 Tbsp unsalted butter, softened
Instructions:
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.
[Recipe
adapted from Nectarine-Thyme Crumble, Food & Wine Magazine, July 2013: http://www.foodandwine.com/recipes/nectarine-thyme-crumble]