My friend Beth brought me the peach crumble version after I had James and I successfully ate the entire pan, though not in one sitting. It is perfect to keep in the fridge and dish out a bit each night. I dream about this crumble, I have made my fair share and this one is the best in my book. The perfect combo of fruit to topping. I don’t know what Alex thinks as I can’t be sure he has had any versions of this dish. I would ask him but then he would know he was missing out. Let’s just keep this our secret. And we know he won’t read it here – remember he “lives the blog” so doesn’t need to read it.
My only comment for the recipe is to be sure to use the 11×7 pan if you have it. You want this to be a thin layer of fruit and topping or it gets way too buttery. Alternatively, you could scale back the butter. But why? Just use a bigger pan.
6 cups peeled sliced ripe peaches (any fruit will work and I didn’t peel the peaches – waaay too lazy for that)
1/4 cup packed brown sugar
3 tablespoons flour
1 teaspoon lemon juice
1/2 teaspoon lemon zest, grated
1 teaspoon cinnamon
1 cup flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 egg, beaten
1/2 cup butter, melted and cooled
1 Heat oven to 375*.
2 Put peach slices in greased, shallow 11×7 baking dish.
3 Mix brown sugar, flour, lemon juice, peel, and cinnamon.
4 Sprinkle over the peaches.
5 Mix flour, sugar, baking powder, salt, and nutmeg.
6 Stir in egg until mixture is coarse crumbs.
7 Sprinkle over peaches.
8 Drizzle butter evenly over topping.
9 Bake for 38 minutes.