On my way home from the gym on Saturday morning, I walked through the Rittenhouse Square farmers market, and just couldn't leave empty handed. In addition to a gorgeous bouquet of zinnias I purchased from the friendly Amish concessionaires at Triple Tree Farms, I also picked up a quart of yellow peaches and "the freshest raspberries you'll ever purchase!" from Frecon Farms. I knew instantly what I would do with these two ingredients -- bake a peach-raspberry crumble. I really need to remember to buy more stone fruits when they are in season -- the peaches were delicious! And made even more delectable when baked up with raspberries in a yummy ice cream topped crumble.
Peach-Raspberry Crumble (printer-friendly version)
makes 6-8 servings
5 medium-sized ripe peaches
1 C fresh raspberries
1/2 C organic whole-wheat flour
1/4 C granulated sugar
1/4 C brown sugar
3/4 C old fashioned oats
1/4 C unsweetened organic coconut flakes
1/4 C sliced almonds
1 t ground cinnamon
1/4 t ground nutmeg
1/8 t ground allspice
1/4 cup (1/2 stick) unsalted butter, chilled and cut into small cubes
1. Preheat the oven to 350 degrees.
2. Cover a baking sheet with aluminum foil and set aside.
3. Slice the peaches and add to the bottom of a 8x8 square baking dish. Gently stir in the raspberries. Set aside.
4. In a medium-sized bowl, use a fork to stir together the whole-wheat flour, granulated sugar, brown sugar, oats, coconut flakes, sliced almonds, cinnamon, nutmeg, and allspice.
5. Add in the cubed butter and use a knife, pastry blender, or your hands to incorporate the butter into the topping mixture until it resembles pea-sized crumbles.
6. Toss a handful of the topping mixture into the fruit mixture. Gently stir to combine.
7. Use a spoon to evenly top the fruit with the crumbles.
8. Put the baking dish on the prepped baking sheet and bake in the oven for 30-45 minutes, or until the fruit is bubbling and the top is golden brown.
9. Once out of the oven, let it cool for a few minutes.
10. Serve warm with ice cream.
11. Any leftovers can be stored in a covered container in the fridge; reheat in the oven or microwave before serving.
(adapted from this Joy the Baker recipe)
makes 6-8 servings
5 medium-sized ripe peaches
1 C fresh raspberries
1/2 C organic whole-wheat flour
1/4 C granulated sugar
1/4 C brown sugar
3/4 C old fashioned oats
1/4 C unsweetened organic coconut flakes
1/4 C sliced almonds
1 t ground cinnamon
1/4 t ground nutmeg
1/8 t ground allspice
1/4 cup (1/2 stick) unsalted butter, chilled and cut into small cubes
1. Preheat the oven to 350 degrees.
2. Cover a baking sheet with aluminum foil and set aside.
3. Slice the peaches and add to the bottom of a 8x8 square baking dish. Gently stir in the raspberries. Set aside.
4. In a medium-sized bowl, use a fork to stir together the whole-wheat flour, granulated sugar, brown sugar, oats, coconut flakes, sliced almonds, cinnamon, nutmeg, and allspice.
5. Add in the cubed butter and use a knife, pastry blender, or your hands to incorporate the butter into the topping mixture until it resembles pea-sized crumbles.
6. Toss a handful of the topping mixture into the fruit mixture. Gently stir to combine.
7. Use a spoon to evenly top the fruit with the crumbles.
8. Put the baking dish on the prepped baking sheet and bake in the oven for 30-45 minutes, or until the fruit is bubbling and the top is golden brown.
9. Once out of the oven, let it cool for a few minutes.
10. Serve warm with ice cream.
11. Any leftovers can be stored in a covered container in the fridge; reheat in the oven or microwave before serving.
(adapted from this Joy the Baker recipe)
Such a good fruit combo! I would love if you shared on our Seasonal Potluck link page: http://www.theculinaryenthusiast.com/2011/04/06/seasonal-potluck-link-your-recipes/
ReplyDeleteOne of this month's featured ingredients are peaches!