When all the celebrations came to an end, and the balloons finally lost their air, I was left with tons and tons of food. Not that I’m complaining, but I hate to see food go to waste and I set about to devise a way to use up any extra food that was about to expire. For this tasty dessert, you don’t have to travel any further than your local supermarket (or farmer’s market if you have one!). Growing up, one of my favorite desserts was a fruit crumble (that’s cobbler in American) that my mum used to make. She would use any kind of fruit that was available, apples, blackberries, peaches, ruhbarb…the list could go on and on. There is something about that sweet stewed fruit topped with the sweet, crunch, melt in your mouth topping that made me go back for more every time! So, as I was checking out my fruit bowl tonight, I noticed my last peach getting a bit soft and bruised around the edges. Feeling inspired from the hours of Food Network I’ve been watching, I decided to re-create the fruit crumble of my childhood (and if I have to be honest, my adult life thus far, as I think we had one not too long ago on a visit home!). And so, I bring to you, peach crumble! The best thing about this dessert is the following (ok, well 2 things in fact): (1) it uses ingredients that you are likely to have at home already, and (2) it took me about 20 min to make!
Melt some butter in a small pan. While melting, cut a peach into small, bite sized pieces, and add to the warm butter. Stew gently, and add brown sugar to taste. While the peaches are stewing, you have plenty of time to make your topping. Disclaimer: I am terrible at following recipes and measuring ingredients so all I can say for this is, make as much topping as you wish! The topping consists of : butter, flour and brown sugar. If you have oats on hand, you can add these too for a bit of texture. Mix the butter, flour, sugar and oats if you have them in a small bowl until the mixture becomes crumbly (hence the name- ‘crumble’). You want about equal parts flour and sugar I would say- not overtly sweet, but not too floury either. Once the peaches are stewed well, distribute them to the bottom of some ovenproof dishes (you can use individual sizes like I did, or scale up the recipe and make a large family style dessert). Sprinkle the crumbly topping on top of the fruit, and bake in the oven at 350 F. For my individual desserts, I baked them for about 12 minutes until the fruit was bubbling through the topping and it felt nice and crispy (but NOT burnt!). Take them out and let them cool for a bit before delving in. For an additional sweet touch, serve with some cream or ice cream! Yum, peachy goodness! This dessert works so well with any good stewing fruit, so be creative! My favorite in the autumn is blackberry and apple.
I’m off to eat my creation! I promise now that I will have more time for foodie filled adventures and recipes now, and don’t forget to check back for my miniseries of restaurant reviews! xxxxx