Sunday, August 7, 2011

Peach Crumble

This has become one of my trusty go-to desserts this summer. It's the easiest thing in the world to whip up and is just so good. There's something comforting about a crumble. Especially when it's served with a good dollop of freshly whipped cream.

The recipe is a tweak of Pioneer Woman's Rhubarb Crumble, using peaches instead of rhubarb. I also chose to use cream and butter in the crumble rather than Crisco.

Peach Cobbler

4 large ripe yellow peaches
1 cup sugar, scant
1/4 teaspoon salt
2 cups flour
2 Tablespoon sugar
1/4 teaspoon salt
1 Tablespoon baking powder
1/2 cup butter
1/4 cup whole milk
1/4 cup cream
1 egg


1. Preheat oven to 400 F.
2. In a bowl, combine chopped peaches, cup of sugar, 1/4 tsp salt. Stir and set aside.
3. In another bowl combine flour, 2 Tbsp sugar, 1/4 tsp salt, baking powder. Stir. Add butter, then cut together with a pastry cutter.
4. Beat egg, milk and cream together. Pour into flour mixture. Stir with a fork until just combined.
5. Pour peaches into buttered pie dish. Tear off pieces of dough and drop onto the fruit.
6. Bake 30 - 35 min. Serve warm with freshly whipped cream.

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