Peach Crumble: Sweet Interlude sans Photo

I went for the camera to photograph this dessert and all the batteries were dead. It’s such a nice dessert, though, that I am going to post it bare naked. I needed to make a big dessert for a potluck supper farewell party for an expat friend who is moving to Berlin. It needed to be made of peaches, because starting October 1, I have PEACHES coming off my tree faster than I can handle them. Because we did get summer rain this year, they are bigger than ever. Because I grow them strictly organic, they take a while to peel and process. So instead of a pie I made a crumble, choosing to invest the time in prepping the peaches rather than in making pastry.

Peach Crumble
9″X13″ pan full– quite a lot
preheat the oven to 190°C or 375°F

1 kilo or 2.2 pounds fresh peaches (or frozen without sugar) peeled and sliced
65 g or 1/2 cup sugar
30 g or 1/4 cup flour
1/2 teaspoon cinnamon
about 30g or 2 tablespoons of butter

Lay the peaches in the ovenproof pan (mine is a Pyrex, much loved) and then sprinkle with the flour, the sugar and the cinnamon, then dot with bits of butter.

Crumble

200 g or 7/8 cup butter
200 g or 1 cup less 1 tablespoon of sugar
400 g or 3 cups plus obe tablespoon of flour
a pinch of salt.

Throw the ingredients into the food processor and pulse until it becomes like breadcrumbs. Alternately, you can use a pastry cutter to mix the flour and butter together, then cut in the salt and sugar. I think you could also do this with a mixer, but I haven’t tried.

Using your hands, crumble this mixture over the top of the peaches as evenly as possible. Put it in the oven and in 20 to 30 minutes, it will be bubbly underneath and just a bit blonde on top. That’s it!

Serve it warm with whipped cream or plain cream.

How did it look? One of the guests thought it was a dish of white beans. I think it looks yummy, but it is anything but fancy.