One of the delights of my culinary work is enlightening my students to the vast sweet and savory applications of fresh ripened seasonal fruit available year round at local farmer’s markets. And more than any other season, I savor this time in the heart of summer. Soaring temperatures in neighboring Northern California’s inland valleys push fresh fruit to heights of unrivaled sweetness and by July farmers markets and roadside stands overflow with a profusion of none other than peaches! Of all the summer fruits I am inescapably captivated by it is the perfume and “down your chin” juiciness of a perfect peach. The intoxicating scent of Babcocks, O’Henrys, and Suncrests waft through the air at the local fruit stand. I’m doomed. The intense orange and red color of the fruit is irresistible and temptation gets the best of me as I buy far more than I need. I am literally thrown into a dreamy state while visions of making tarts, pies, and crumbles dance through my head.
With that being said, I have to admit it’s easy to entertain the thought of doing no more with a perfectly ripened peach other than simply relishing its supple sweet flesh and serving it “au natural.” Pairing it with a glass of cold sparkling Moscato d’Asti or vin santo would be a fine addition as well. You really need nothing else to put the cap on a warm summer evening.
If however you’ve truly had the desire but procrastinated putting that peach into pastry and hesitated for the sole reason of feeling shaky about your baking skills postpone no longer. May I suggest the honorable crumble. The crumble or fruit crisp to some, is a popular old recipe well utilized by our mothers and grandmothers who often had access to a peach tree growing in the backyard. I’m always attracted to the crumble not only for it’s compatibility with peaches but for the sweet memories it evokes of my past and its’ forgiving freeform and fast pastry method: a top crust of brown sugar, flour, butter, oats, and toasted almonds generously sprinkled over a deep dish of juicy sliced peaches, baked to golden brown crunchiness and served warm with sweetened whipped cream. It is about as good as it gets. Dream on….and get baking!
Peach Crumble
Serves: 6-8 persons
- 1 3/4 cup all purpose flour
- ½ cup of brown sugar (dark)
- 1 ¼ sticks of well-chilled unsalted butter, cut into small pea-sized pieces
- 1/2 teaspoon kosher salt
- ½ teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- 1/1/2 cups rolled oats
- Zest of 1 orange
- 1 cup whole almonds, roasted and coarsely chopped (half for the crust and half for garnish)
- 7-8 large ripe peaches, pitted, sliced and peeled (peeling is optional, see below for technique)
- ½ cup granulated sugar
- Juice of 1 large lemon
Butter an 11 inch x 2 inch round tart dish or a 9 x 12 x 2 inch rectangular pan and set aside. Preheat oven temperature to 375° F.
Measure the flour, sugar, salt, ginger, cinnamon and oats and place in the bowl of an electric mixer with a paddle attachment. Mix the ingredients on low speed until just combined and then add the orange zest and half of the coarsely chopped almonds. Mix briefly to combine. Add the chilled pieces of butter and place the mixer on medium speed allowing the mixture to combine well and clump together. The mixture should be fairly firm so it crumbles. Place in a cool spot or in the refrigerator until ready to use.
Cut the peaches in half, remove the pit and cut into about half inch slices. Place in a large bowl and drizzle with the juice of one large lemon. Toss the peaches with granulated sugar and then slide them into the prepared dish. Crumble the entire brown sugar and flour mixture over the peaches until evenly covered. Place the crumble in the preheated oven and bake for 35 to 45 minutes or until the topping is a dark golden brown and the peach juices are bubbling up the sides of the dish. Remove from the oven and cool slightly or to room temperature. Serve with lightly sweetened whipped cream or vanilla ice cream and sprinkle with the remaining toasted almonds.
How to Peel a Peach!
It takes only a few minutes to have those skins slide right off.
Place a quart sized pot of water on high heat and bring to a boil. Score one end of each peach by cutting a small cross at its bottom side with a sharp paring knife. With a slotted spoon or pair of tongs gently lower two or three of the scored peaches into the boiling water. After about 45 seconds remove the peaches and place in a colander to drain until cool enough to handle.
Repeat process until all peaches have been “blanched”. Remove the peach skin with the paring knife by peeling it back from the point where it was scored. It should come off easily. Actually it should simply slide off. If it does not come off easily place the peach back into the boiling water for another 30 seconds and repeat the process.
Looks delicious!