On a Saturday in August, I was home in NYC. A rare occasion for a beach and summer loving gal. After the wonderful brunch (a meal I usually deplore), I headed to the Union Square Greenmarket, almost a home-away-from-home. A place where my mother took me when I was young every chance she got – her office being very nearby and her love of food ruling all. Plowing through the fresh and colorful high summer produce, I happened upon juicy, smiling, sunny peaches. A peach crumble was in the near future…
I adapted this recipe from Orangette. Deleting the cinnamon and ginger (unnecessary and too overpowering for such a bright fruit) and adding ground almonds for depth and nuttiness. This recipe can be adapted for all summer fruits.
For the peaches:
2 Tbsp. lightly packed brown sugar
1 ½ Tbsp. all-purpose flour
8 to 10 ripe peaches, pitted and slices
For the topping:
Scant ¾ cup granulated sugar (about 4 to 4 ½ ounces)
1 cup all-purpose flour
1/2 cup ground almonds
1 tsp. baking powder
¼ tsp. kosher salt
1 egg, beaten well
7 Tbsp. unsalted butter, melted
Position a rack in the center of your oven, and preheat the oven to 375°F.
In a medium bowl, whisk together the seasoning for the peaches: the brown sugar, and flour. Add the peaches, and gently stir to coat. Arrange the peaches evenly in an ungreased deep 9-inch pie plate.
In another medium bowl, combine the dry ingredients for the topping: the granulated sugar, flour, ground almonds, baking powder, and salt. Whisk to blend well. Add the egg. Using your hands, mix thoroughly, squeezing and tossing and pinching handfuls of the mixture, to produce moist little particles. Sprinkle evenly over the peaches.
Spoon the butter evenly over the topping, and bake for 30 to 35 minutes, until the top is browned and the peaches yield easily when pricked with toothpick. Cool.
Serve crumble warm or at room temperature, with crème fraîche or unsweetened whipped cream.
Yield: about 6 servings
Note: To reheat leftovers, it’s best to do it slowly, in an oven set to 300 degrees.