Brown Sugar and Almond Peach Crumble ~ this quintessential summer dessert is a must during peach season ~ make it gluten free, or not!
I sometimes forget that even as the subtle signs of fall are insinuating their way into our days…even as little green acorns start to litter the backyard, a good breeze elicits a few stray leaves into the air, and the shadows are getting imperceptibly longer and more angular…even so, the height of summer’s harvest is right now, from mid August to mid September.
Many backyard gardens and local farms are just now coming to the peak of the growing season. The peach orchards here have only just opened their rows for picking. I went last week and the fruit was still a little firm. It didn’t leap off the branch into my hand, like completely ripe fruit does. I had to give it a tug and a twist. But that’s ok, that’s even better for baking.
My left arm still hurts from lugging an overstuffed bag of peaches from tree to tree in search of the best fruit. I seriously have to get back to that bicep machine at the gym.
I recommend this for breakfast with a splash of cream. Did I hear a collective gasp? What do you think you’re getting with your morning toast and jam? Flour, butter, sugar and fruit? I rest my case.
- About 4 or 5 peaches, peeled and sliced
- 1 Tbsp flour
- 2 Tbsp brown sugar
- 1 tsp almond extract
- 1 cup of flour
- 5 tablespoons of brown sugar
- 1/2 cup sliced almonds
- a pinch of salt
- a dash of cinnamon
- a dash of freshly grated nutmeg
- 6 tablespoons of softened butter
- Preheat oven to 375F
- Toss the fruit with the flour, sugar, and extract, you can do this right in the pan to save a dish. Mix it all up with your hands.
- Mix the crumble ingredients with your clean hands until the mixture is a crumbly dough.
- Crumble the dough over the top of the peaches, and bake for about 40 minutes until browned and bubbly.
Make this peach crumble your own ~
- Use any stone fruit you like for this crumble. Apples work great, too.
- Make it gluten free by using almond or oat flour in place of the all purpose flour.