Monday, August 30, 2010

Peach Crumble


I love fruit crumbles- they're quick and easy to make, and a perfect dessert for when you'd like something more than just plain fruit, but nothing too complicated or fancy. They also work well when you have some fruit that's not quite at its best and needs a bit of help with flavor. Most cookbooks have a standard crumble recipe, but I adapted mine to make a smaller crumble with slightly less topping to cut calories a bit. I also used whole wheat flour. Probably this does not make it healthier, but I was out of regular flour and the substitution worked well. You can also use pretty much any fruit or combination of fruit here- peaches, apples, blueberries, blackberries, raspberries, pears, plums, etc. You just have to adjust how much sugar you add to the fruit according to your preference and the type of fruit you're using. I used about 2 tablespoons of sugar since my peaches were ripe and already sweet. I also baked this is in a glass loaf pan so there was less surface area for topping. You can use a shallow larger dish but might need to double to topping to have enough. I prefer this crisp just on its own, but it would would delicious with vanilla ice cream or whipped cream also.

Peach Crumble

Makes 4-5 servings

4-5 ripe peaches, peeled and cut into sixths
2 tablespoons sugar
1 tablespoon flour
For topping:
2 tablespoons softened butter
1/4 cup brown sugar
1/4 cup oats
3 tablespoons whole wheat flour
1 teaspoon cinnamon
1. Preheat oven to 375.
2. Put fruit in baking dish and toss with sugar and flour until evenly coated.
3. Make topping by combining ingredients in mixer with paddle attachment or with fingers until butter is evenly incorporated. Crumble topping over the fruit.
4. Bake for 30-40 minutes, until fruit is bubbling and topping is browned.

 

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