Summer & Peaches


See, I work right by the Pacific Ocean. I don’t mean “oh, a few minutes away” but literally, RIGHT NEXT to it. While this generally sounds like ponies and roses (and tourists and surfers), it generally means that May and June are completely fogged in and gloomy and cold.

That is what I’ve seen for the past two months. Generally speaking, the gloom doesn’t abate until July, when it gets warm enough inland to burn it off. That is not always true, and it still usually stays gloomy in the AM. (And last summer it wasn’t true at all. It was cool and gloomy all summer.)

But dudes, it’s almost July! I need some sun! I spend most daylight hours at work, so some occasional sun would be appreciated.

Yesterday, around 9A, however, *angelic chorus*

We had sun the rest of the day. In celebration, when I got home last night, I made a peach-raspberry crumble and it was AMAZING. I had bought this box of peaches from Costco, because their alluring aroma wafted to me from across the aisle. Heh. They smell so good.


From Joy the Baker
Peach and Raspberry Crumble
makes 1 8×8-inch square baking dish

5-6 medium ripe peaches, sliced
1 cup fresh raspberries (if using frozen, just thaw and drain)
1 cup all-purpose flour
1 cup granulated sugar
3/4 cup old fashioned oats
1 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Pinch of salt

1/2 cup (1 stick) unsalted butter, chilled and cut into small cubes

Place a rack in the center of the oven and preheat to 350 degrees F. Place sliced peaches and raspberries in a square 8×8-inch baking dish and set aside.

In a medium bowl, whisk together flour, sugar, oats, spices, and salt. Add the butter and toss the mixture together with your hands. Break the butter up into the flour mixture until the butter is the size of small pebbles and oat flakes. This took me about 4 minutes.

Toss a generous handful (about 1 cup) of crumble topping into the peach and raspberry mixture. Toss loosely with your hands. Spread fruit evenly in the pan and top with the remaining crumble mixture. Bake until fruit is juicy and bubbling, and the top of the crumble is slightly browned and crisp, about 30 minutes.

Remove from the oven, let cool slightly, and serve with vanilla ice cream. Crumble is delicious served warm and can be stored, covered, in the fridge and reheated in the oven or microwave for serving.


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