I’m a peach freak. I love them sooooo much. They are probably my favorite fruit? Let me pause and make sure this feels true. Hmmm. Yes, peaches are at the top. But you won’t find us desperately eating a hard tasteless peach in January. Who can do that?
Come August? I’m daily making my way to the peach section to see if the beloved seasonal Colorado peaches are still being stocked. If so, 8 go in the cart. I just realized I get about 8 every time. Do you have a number? I don’t want a crate, I don’t even want a dozen. I would then have to mourn at least 1 going bad. But 8 this family can do justice to, in a 24 hour period.
Now Ev, who by the math above has had the chance to eat peaches 4 weeks out of her 4 year old life, is catching on to this peach thing and that makes 5 of us eating 8 peaches. Wait, I’m thinking my number better go up to 10, yes?
If there is any food that is worth waiting for and repeatedly visiting the grocery store, it’s the peach.
While I love to eat them with cream on top, I do love a roasted warm peach situation. This crumble has been my go-to at least once a year.
What I love about this kind of dessert are the options. It can be light or large – serve a half or whole peach per person. Make it gluten free like I did here, or use regular flour if that’s what you have and can tolerate.
Even last summer, I decided to throw peaches, raspberries, cinnamon and clarified butter from this recipe in a pan as a post-Whole30 experiment. It was yummy in a Whole30 kind of way. Wink wink.
IF you somehow manage to have leftovers, this concoction in a bowl would be my breakfast dream that rarely comes true.
This is not my reality today but since peaches are on my mind (and Tim was doing the football carpool this morning), I just texted him one little bitty request.
Sooner than soon we’ll all have to move on, but for now, here is one of our favorites!
|roasted peaches and raspberries with crumb topping|| |
- 4 ripe peaches, peeled, pitted, and halved
- 1 cup fresh raspberries
- 6 tablespoons unsalted butter plus ½ tablespoon for buttering 10-inch skillet
- ⅓ cup all purpose flour - gluten free or regular
- ⅓ cup packed brown sugar
- ½ cup oats
- ½ cup chopped pecans
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Preheat oven to 350°.
- Butter a 10 inch skillet or pie plate with ½ a tablespoon of softened butter.
- Place peeled peach halves cut side up in buttered dish.
- Sprinkle raspberries around peaches, leaving the cavity of peaches open.
- In a small bowl whisk flour, sugar, oats, pecans, cinnamon and salt with a fork to combine.
- Add the softened 6 tablespoons of butter and mix into your dry ingredients with your fingers until combined and fully incorporated.
- Distribute the crumble with your fingers into the hollow peaches. Press lightly to keep most of the mixture in the peaches, letting bits and pieces fall around the raspberries.
- Bake the skillet for 25 minutes or so until the topping is golden brown and bubbly.
- Serve warm with cream drizzled on top or a small scoop of ice cream.