Saturday, July 5, 2008

Peach Crumble

First of all, this is not peach cobbler (recipe). From what I understand from wikipedia, crumbles and crisps have a topping that crumbles and does not have leavening. On the other hand, cobbler is fruit topped with something that is leavened, either cake-like or biscuits.
Anyways, back to the crumble. I found this recipe in Cook's Illustrated (July/August 2006) and I decided to make it for the Fourth of July. The vanilla in the topping was a delicious counterpart to the acidic peaches, but during the hour and a half between the moment when I took it out of the oven and the moment I served it, the topping had dissolved a little into the peaches.


Peach Filling
  • 3 1/2 lbs ripe but firm peaches
  • 0-1/3 cup sugar (depending on how sweet the peaches are)
  • 1 1/4 tsp cornstarch
  • 3-5 tsp lemon juice (depending on how acidic the peaches are)
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp ground nutmeng
  • 1 cup all purpose flour
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/8 tsp salt (exclude if using salted butter)
  • 2 tsp vanilla extract
  • 6 tbsp butter: soft and cut into small pieces
  • 1/2 c sliced almonds
  1. Slice the peaches into 4-6 slices (about 3/4 inch width at the fattest part)
  2. Toss the peaches with the the sugar (if using) and lemon juice, and let sit while you are making the topping.
  3. Pre-heat the oven to 350 degrees (325 if convection)
  4. Combine flour, sugars, 1/4 cup of almonds, vanilla, and salt in a medium bowl and rub the butter into the flour (this is called cutting the butter into flour)either using your fingertips, a food processor, or a pastry cutter until the mixture forms clumps.
  5. Stir in the remaining almonds.
  6. Transfer mixture to a parchment paper-lined baking sheet and spread into a flat, even layer. Bake for 20 minutes.
  7. While the topping is baking, drain some of the peach juice into a small bowl with the cornstarch and spices. Mix the liquid back into the peaches and toss them like a salad.
  8. Transfer the peaches to a 9" pie plat or an 8x8" nonreactive dish (glass is best.)
  9. When topping is baked use a knife or spoon to break it into 1" pieces.
  10. Pick up the parchment paper and pour the topping on top of the peaches. Even out the layer.
  11. Bake for 25-35 minutes, until the fruit is bubbling around the edges.
  12. Serve with whipped cream or ice cream.

1 comment:

Matthieu Devin said...

I love the photos inline with the text, it is very easy to follow the recipe that way.