I wish I had more to write about but to be honest, I haven't been doing much cooking lately. Mr. S. and I ate out last week at Formoli's (the new location is fab and you must try their grilled sweetbreads---I think their sweetbreads are now my fav in town), we went to a super fun bacon and beer class put on by Community Tap and Table and attended a baptism (no, they didn't let me dunk the baby...) which was followed by a luncheon with all kinds of tasty dishes including some delicious homemade carnitas and a huge dessert table. It wasn't even until Monday that I peeked into my own fridge and that was only because Kidlet #1 had a really rough weekend and I wanted to do something nice for him so I thought I'd bake him some sort of treat. Usually I'm harping at the kidlets to eat healthy but I thought I'd cut the little guy a break this go round. I had picked up some beautiful fresh peaches at the farmers' market during my last visit so I decided to go with a crisp or a crumble. At first I thought I'd go with making a crisp but after I took quick assessment of my cupboard goods, I decided to go with a crumble. I'm glad I made something, the dessert seemed to cheer him up. That--and the fact that I agreed to participate in his fantasy football league. Goodness...not sure what I got myself into but I sure hope he realizes that I know diddly about football. Dan Marino still quarterbacks for the Dolphins, right? ;)
Peach Crumble (adapted from Orangette's Plum Crumble & The Kitchn's Peach Crumble)
Ingredients
Filling:
5-6 medium sized yellow peaches, peeled and cut into slices
1.5 tablespoons all purpose flour
2 tablespoons of brown sugar
1 teaspoon of cinnamon
dash of freshly-ground nutmeg
Topping:
Scant ¾ cup granulated sugar (about 4 to 4 ½ ounces)
1 cup all-purpose flour
½ tsp. ground cinnamon
1 tsp. baking powder
¼ tsp. kosher salt
1 egg, beaten well
7 Tbsp. unsalted butter, melted
Instructions:
- Position a rack in the center of your oven, and preheat the oven to 375°F.
- In a medium bowl, whisk together the seasoning for the peaches: the brown sugar, flour, cinnamon, and nutmeg. Add the peaches, and gently stir to coat. Arrange the peaches in an ungreased 9”-by-13” dish.
- In another medium bowl, combine the dry ingredients for the topping: the granulated sugar, flour, cinnamon, baking powder, and salt. Whisk to blend well. Add the egg. Using your hands, mix thoroughly, squeezing and tossing and pinching handfuls of the mixture, to produce moist little particles. Sprinkle evenly over the peaches.
- Spoon the butter evenly over the topping, and bake for 35-40 minutes, until the top is browned and the peaches yield easily when pricked with toothpick. Cool.
- Serve crumble warm or at room temperature, with crème fraîche, thick yogurt, or unsweetened whipped cream.
- Yield: about 6 servings
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