Hard to believe summer is drawing to a close. It was July 4 about 10 minutes ago! But here we are, staring the end of August right in the face. (I may be sticking my tongue out at it...)
So, quick! Make this delicious, juicy summer-fruit crumble while the peaches and berries are still available! I created this one for All You, the magazine where I work. (It's in the August issue, along with lots and lots of other great recipes and articles.) The donut peaches this year have been especially, amazingly sweet, so use them if they're at your farmer's market (be sure to weigh them -- you'll need more than 4 or 5 of those little babies to get to 1 1/2 lbs.). And the combo of raspberries and blueberries is truly luscious.
One note -- I give instructions for blanching the peaches to peel them, but you can take a shortcut and peel them with a serrated peeler, if you have one. If you don't, get one! Seriously, it's one of those what-did-I-ever-do-without-it items, like the pie crust bag. I love my Oxo serrated peeler -- it works amazingly well on peaches, tomatoes... anything fragile, juicy and/or thin-skinned. It's like 8 bucks, and it takes up no space -- go buy it! (While you're at it, get the pie crust bag, too, you will love it. LOVE.)
Anyway -- why are you still reading? Go make the crumble! :)
(recipe by me, in August's All You magazine)
1 cup quick-cooking oats
1/2 cup all-purpose flour
1/2 cup packed dark brown sugar
1 tsp. cinnamon
1/2 tsp. salt
8 Tbsp. (1 stick) unsalted butter, melted
1/4 cup sliced almonds
1 1/2 lbs. firm, ripe peaches (4 to 5)
1/2 cup sugar
1/4 cup all-purpose flour
Pinch of salt
1 cup fresh blueberries
1 cup fresh raspberries
1. Preheat oven to 350ºF. Lightly butter a 9-inch pie plate. Line a large, rimmed baking sheet with foil. Make topping: In a bowl, combine oats, flour, brown sugar, cinnamon and salt. Stir in butter until crumbly. Toss in nuts.
2. Make filling: Bring a large pot of water to a boil; have ready a large bowl filled with ice water. Using a sharp knife, cut a shallow X into bottom of peaches. Blanch peaches until skins just begin to wrinkle, 30 to 60 seconds. Remove with a slotted spoon and place in ice water to cool. Slip off skins with your fingers. Cut peaches in half, remove pits and slice fruit into wedges.
3. In a bowl, toss peaches with sugar, flour and salt. Fold in berries. Let stand for 5 minutes. Transfer to pie plate. Sprinkle with topping, place on baking sheet and bake until filling bubbles and topping is golden, 50 to 55 minutes. Let cool on a wire rack. Serve warm or at room temperature, with vanilla ice cream, if desired.
Note: If you have leftovers (ha!), cover with foil and refrigerate. Enjoy for breakfast, preferably right out of the pie plate, while standing in front of the open refrigerator. Ahem -- not that I ever did that...