I haven’t posted many (or any) recipes with fruit this year because we’ve just been eating it all fresh. Strawberries, blueberries, peaches, nectarines, etc. are so good just as they are that I didn’t want to spoil them by using them in a dessert.

Until I got this batch of peaches last week at the store. The peaches I bought two weeks ago were so perfect that I thought buying a dozen more the week after would be the same. Instead, I bit into one and it basically fell apart in my mouth, mushy, mealy, nearly rotten and tasteless. They weren’t totally goners, so I had to do something with them.

Looking through my pantry, the only thing I could whip up was a peach crumble with the ingredients I had. I wanted to make a crisp but I didn’t have any oats. A crumble has a crumbly topping made with a mixture of flour, brown sugar and butter. Everything a growing baby needs.

Peach Crumble

Ingredients for fruit:

• 5 ripe peaches, cut into chunks
• 1/3 – 1/2 cups flour
• 2 Tbsp. dark brown sugar
• 2 Tbsp. honey
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg

Ingredients for topping:

• 3/4 cup flour
• 2 Tbsp. dark brown sugar
• 5 Tbsp. cold butter

Directions:

1) Preheat oven to 350 degrees.

2) In large bowl, combine ingredients for fruit. Sift the flour into the peaches little by little until it is well coated. Depending on your peaches you might need a little less or little more flour. Should look like a pasty, goopey mess.

3) In a smaller bowl, combine ingredients for the topping. Cut the butter into the flour and sugar until it becomes a crumbly mixture.

4) Butter a baking dish approximately 7” x 11”,and at least 2” in height, or equivalent to that size. Layer peach mixture on bottom and pour on topping. Bake for 45 minutes until browned and bubbling. Serve warm – with vanilla ice cream if necessary ;).

Directions with photos:

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Preheat oven to 350 degrees.

In large bowl, combine ingredients for fruit. Sift the flour into the peaches little by little until it is well coated. Depending on your peaches you might need a little less or little more flour.

Should look like a pasty, goopey mess.

In a smaller bowl, combine ingredients for the topping.

Cut the butter into the flour and sugar until it becomes a crumbly mixture.

Butter a baking dish approximately 7” x 11”,and at least 2” in height, or equivalent to that size. Layer peach mixture on bottom and pour on topping.

Bake for 45 minutes until browned and bubbling.

Serve warm – with vanilla ice cream if necessary ;).