Peach Crumble

 Michigan peaches have been in short supply this summer. The crop was damaged back in the spring when warm weather encouraging early growth was followed by nippy frost. 

I found some at Miller's Orchard in Nappanee last Friday. It took a few days for them to ripen and soften. Today I made peach crumble.

 This recipe comes from the blog of Chris Scheuer. She uses almond flour along with all-purpose flour in this dish, but she mentions that you can use all-purpose flour for all of the amount. I did that. I added about 1/2 teaspoon almond extract because she said the almond flavor was so nice with the peaches. I think I would use a little less lemon zest next time; or maybe just add a bit more sugar. Enjoying the flavors of summer.

Fresh Peach Crumble

Servings 8

Ingredients:

Fruit Layer:

3 tablespoons all-purpose flour

1/4 cup sugar

8 medium peaches pitted and sliced (peeling left on)

finely grated zest from 1 medium lemon

2 tablespoons fresh lemon juice

Crumble Topping:

1/2 cup butter

3/4 cup almond flour

1/2 cup all-purpose flour

3/4 cup sugar

Instructions:

1. Preheat oven to 350 degrees. Line a sheet pan with foil or parchment paper for easy cleanup.

2. Place peaches in a shallow 2-quart baking dish. Sprinkle with the lemon juice and lemon zest. Combine flour and sugar in a small bowl. Sprinkle over the peaches. Stir gently to distribute the flour.

3. Place butter in a medium microwave-safe bowl. Cover with a paper towel and microwave on high power for 1 minute.

4. Add the topping all-purpose flour and sugar to the melted butter. Stir with a fork until crumbles form. Take handfuls of the topping and sprinkle over the peaches. Place pan on prepared sheet pan.

5. Bake for 45-55 minutes or until topping is light golden brown and peaches are bubbly. Check at 40 minutes and cover with foil if the topping is getting too brown but the peaches are still not bubbly.

We ate ours with a scoop of vanilla ice cream while the crumble was slightly warm.