The other day I was at the grocery purchasing ingredients for soon-to-be frozen meals, in full nesting mode, when I smelled the most heavenly aroma. I turned around and there they were: peaches. Beautiful orange, yellow, and rose-colored orbs of juicy deliciousness. How I love summer! After smelling the seemingly sinful pile of peaches, I could not resist a bagful. Chad and I ate several of the peaches, but we resisted devouring the whole bag so that we could put away a peach crumble for a post-partum treat. Where did this will power come from? One side note: I usually make my crumble topping with oatmeal, but I must have tossed the can of oatmeal I had in the pantry during my insane nesting/cleaning out the pantry fit, so I used nilla wafers instead. I know, I know, you're thinking: you had nilla wafers in your pantry but you tossed the oatmeal? Well, I'm sure no one ever said a 40-weeks pregnant women was a rational being.
Peach Crumble
serves four
5 ripe peaches
2 T sugar
1/4 c brown sugar
2 T flour
for the crumble:
3/4 c flour
1/2 c sugar
1/4 c brown sugar
1/4 t salt
1/2 c nilla wafers, smashed to smithereens
1 stick butter, cold and diced
Boil a pot of water and immerse the peaches in the water for about 30 seconds. Pull the peaches from the water, rinse with cold water until cool enough to handle, and peel the peaches. Slice the peaches into thick chunks and combine in a bowl with the sugar, brown sugar, and flour. Set aside for five minutes.
While the peaches are releasing their juices, make the crumble. Combine the flour, sugar, brown sugar, salt, nilla wafers, and butter with an electric mixer on low speed until the mixture looks crumbly and fairly well-combined.
Pour the peaches into a buttered square pan. Top with all of the crumble and smooth the top so that the crumble cooks evenly. Bake at 350 for one hour. Eat immediately with vanilla ice cream, or exercise your will power by freezing this for another time. If you are re-heating this either from the fridge or the freezer, bake at 350 until bubbly- about 20 minutes from the fridge and about 35-40 minutes from the freezer.
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