Tuesday, August 28, 2012

Peach Crumble

Been so crazy busy this week.
Registrations for both kids, sports try-outs, physical examinations,
dental appointments, shopping for school supplies
and school clothes,
and of course, the never ending errands.
Mileage on my car is up,
and the timely gas price hike.
Ahhhhh, the perks of living in America!

I'm exhausted,
                     I need a treat!!!

Peaches are in season.
The ones I bought are now perfectly ripened
and I can smell that sweetness as I walk in the kitchen.
We never had the luxury of eating fresh peaches in my country.
We always had the canned peaches swimming in heavy sweet syrup.
My Mom would open a can and transfer it in a bowl and add ice.
That was our treat from America.
Anything with a bar code always seems to taste better.
So, when I first got to America,
that was one of the fruits I bought at the market.
Now, I get excited when August comes,
it's the best time of the year to have peaches.
It's in season!
Tonight, I made myself and my family this easy delicious treat.
Peach crumble with french vanilla ice cream.
A perfect pair.
I'll have the leftovers tomorrow  for an after lunch treat.


For the fruit
6-8 peaches, peeled, pitted and sliced
2 tbsp flour
Zest and juice of 1 lemon
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup light brown sugar 
For the crumble
1 cup flour or whole-wheat flour
1/4 cup rolled oats
1/4 cup granulated sugar
1/2 cup brown sugar, packed
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 lb (1 stick) cold unsalted butter, diced
  • Preheat oven to 350 degrees.

For the fruit
  • In a large bowl, whisk lemon juice and flour until smooth.
  • Mix in nutmeg, cinnamon, and brown sugar.
  • Add the sliced peaches, gently toss until fruit is well coated with the spice and sugar mixture.
  • Pour fruit in ramekins or pie pan.
For the crumble
  • In a food processor, add flour, oats, sugars, cinnamon, nutmeg, and salt.
  • Pulse until mixed.
  • Add butter and pulse until butter is the size of peas.
  • Generously sprinkle crumble over the fruit mixture.
  • Bake for 40-45 minutes. Cool for 5 minutes.


  • Serve with vanilla ice cream.
  • For easy clean-up, put ramekins on a baking sheet lined with parchment paper.
  • Serves 4-5



  1. I think I could enjoy one of these today! Hope things get less busy for you soon!

    1. I hope so too Emma!
      My little 3 yr old is going to pre-school
      so I'm hoping to have more time in the kitchen
      so I can share more recipes here.


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