"Food is our common ground, a universal experience." - James Beard

Wednesday, May 26, 2010

Peach Crumble

This is one of my favorite summer recipes!! I went to the grocery store the other day and walked by the fruit - the peaches smelled so good! All I could do was think about this recipe. It comes from a cookbook by James Villas called, The Glory of Southern Cooking. I got this cookbook at a great independent bookstore in downtown Chattanooga when I was there for a friend's wedding a few years ago. One of my favorite things about this cookbook is that it gives the history behind a lot of famous southern recipes. I hope I have time to try more of these great recipes soon!

A peach crumble is a lot like a cobbler, but it is more crunchy than doughy. It is so great served warm over ice cream!
Peach Crumble
4 cups peeled, sliced fresh peaches (about 1 1/2 pounds)
1 tablespoon fresh lemon juice
1 cup firmly packed dark brown sugar
1/2 cup all-purpose flour
1/2 cup quick oats (not instant)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup vegetable shortening
2 tablespoons butter
1 tablespoon whole milk
1 teaspoon pure vanilla extract
Preheat the oven to 375 degrees. Grease a 2 to 2 1/2 quart baking dish with butter and set aside.
In a large bowl, combine the peaches and lemon juice, toss, spoon into the prepared baking dish and set aside.
In another large bowl, combine the brown sugar, flour, oats, cinnamon, and salt and stir till well blended. Add the shortening and butter and cut them in with a pastry cutter till the mixture is cumbly. In a small bowl, stir together the milk and vanilla and drizzle over the dry mixture, tossing with a fork.
Spread the mixture evenly over the peaches and bake till the crumbs are browned and the peaches bubbly. Transfer the dish to a rack and let the crumble cool slightly before serving.

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