Monday, September 6

peach crumble pie - recipe

Peaches are in season right now here on the coast and I waited in line with my sister-in-law for 20 minutes for these precious peaches. They made their way into a recipe that was adapted from Orangette blog and baked by my mom. Here is her plum crumble recipe with adaptions for peaches. It hit the spot paired with our homemade vanilla ice cream and a glass of a local Rose of Merlot made by Moonstone Crossings. Hope you enjoyed your holiday weekend like we did being completely lazy and catching up with a friend that was in-town for the weekend.

For the peaches:

2 Tbsp. lightly packed brown sugar
1 1/2 Tbsp. all-purpose flour
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
5 medium sized peaches pitted and sliced


For the topping:

Scant 3/4 cup granulated sugar (about 4 to 4 1/2 ounces)
1 cup all-purpose flour
1/2 tsp. ground cinnamon
1 tsp. baking powder
1/4 tsp. kosher salt
1 egg, beaten well
7 Tbsp. unsalted butter, melted

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, ginger, and nutmeg. Add the peaches, and gently stir to coat. Arrange the peaches side up in an un-greased deep 9-inch pie plate.

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 to 40 minutes, until the top is browned and the peaches yield easily when pricked with toothpick. Cool.


Yield: about 6 servings

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