Peach Crumble

We are a peach loving family. Back home in Alabama I look forward to peach season every year. In my opinion, there are not any better peaches than the ones that come from Chilton County in Alabama. We always stop at Durbin Farms to buy our peaches, but you can find them all over the state. Sadly, since we have been away from home the last several years, I haven’t been able to enjoy Chilton County peaches as much as I’d like. I was able to find some Georgia peaches (which are a close second to the ones from Chilton County) here in Kansas at the very beginning of peach season, but a few weeks later they were all gone. While Missouri peaches aren't nearly as good as the ones from home, I have still been obsessed with them. I posted this picture on Instagram a couple of weeks ago: 

This picture pretty sums up how much our family loves peaches. We have had about 6 pounds of peaches in our refrigerator at any given moment the last couple of months. We mostly eat them fresh as snacks or with breakfast, but I wanted to also make something with them as well. I came across a peach and blueberry crumble recipe and thought it would be perfect. I ended up leaving the blueberries out but you can add them or raspberries as well. 

Overall we really enjoyed this peach crumble. I made it one afternoon and it was gone by the next day. I reduced the sugar some and added old-fashioned oats to the crumble topping and it was perfect. If you can’t find any good peaches you can substitute nectarines instead.

Peach Crumble

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Ingredients:

For the filling: 

• 2 pounds of peaches, peeled and sliced in 1/2 inch wedges (I used somewhere between 8-10 peaches)
• 1 cup blueberries or raspberries, optional
• 1/2 cup white sugar
• 3 tablespoons cornstarch

For the crumble topping:

• 6 Tablespoons unsalted butter, room temperature
• 1/4 cup light-brown sugar
• 1 cup whole wheat pastry flour or all-purpose flour
• 1/4 cup old-fashioned oats

Directions:

Preheat oven to 375 degrees F. 

In a large bowl, combine white sugar and cornstarch. Toss in peaches (and blueberries or raspberries, if using) until peaches are well coated.

Pour filling into an 8x8 baking dish or pie dish.

In a medium sized bowl, cream together butter and brown sugar. Stir in the flour until mixture resembles coarse sand. Toss in oats until just combined. 

Spoon crumble topping evenly over filling. Bake for about 40-50 minutes. After about 30 minutes tent with foil. Allow to cool at least 20 minutes before serving.

Source: slightly adapted from Mrs. Requeiro’s Plate, originally adapted from: Martha Stewart: Everyday Food July/August