Loving Local Peach Crumble
I thought I’d get one more quick post in during the Loving Local Blogathon. I could go on and on about all the reasons for loving fresh, local peaches—but do I really have to?
They’re fresh, local peaches, for goodness’ sake!
Nothing is sweeter, juicier, or more beautiful. Their delicate consistency embodies the fleeting summer days. Their color reflects the August sun.
I am actually a little loath to cook them since they’re so wonderful raw, but yesterday for variety I threw together a crumble. I love crumbles; they’re easier than pies and lighter than crisps.
Make this, and you too will Love Local.
This post is part of the Loving Local Blogathon, taking place from August 22 to 28 as part of Massachusetts Farmers’ Market Week.
It also raises funds for Mass Farmers Markets, a charitable nonprofit organization that helps farmers markets throughout Massachusetts. Please support this worthy cause if you can; here’s the donation link.
A note about the spices: personally, I’m not a big fan of peaches and ginger as a combination. I think the ginger overwhelms the peaches. So if you’re like me, you may omit the ginger. I include it for all those peachy ginger fans out there in the blogosphere.
5 to 6 cups peach slices
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger (optional)
3/4 cup flour
1/2 teaspoon salt
1/4 cup (1/2 stick) sweet butter
1/2 cup brown sugar
Preheat the oven to 400 degrees. Place the fruit in a 9-inch pie pan. (Make sure you have a cookie sheet under the pan; those peaches can be juicy!)
Sprinkle on the sugar and spices. Combine the flour and salt in a bowl. Cut in the butter with knives or a pastry blender. (Your hands will do in a pinch.) Add the brown sugar and mix again until crumbly.
Sprinkle this mixture evenly over the peaches, pressing down lightly. Bake for 30 minutes or until golden brown and crisp. Serves 6 to 8. This crumble may be served warm or cold.
Tags: Loving Local Blogathon, Peach Recipes, Peaches