Last week we went to a pick-your-own peach orchard. Once home, I realized we had more peaches than we'd ever be able to eat so I browsed through The Martha Stewart Cookbook: Collected Recipes for Every Day for a recipe. The Peach Crumble was so delicious that we made a second batch the next day.
Makes 4 servings
8 ripe peaches, pitted and sliced
Juice of 1 lemon
Large pinch of ground cinnamon
Large pinch of freshly grated nutmeg
1/2 cup all-purpose flour
1/2 cup firmly packed dark brown sugar
1/4 pound (1 stick) unsalted butter, chilled and cut into thin pieces
1/4 cup quick-cooking oats
Heavy cream (optional)
Preheat the oven to 375F.
Arrange the peach slices in a buttered shallow baking dish. Sprinkle with the lemon juice, cinnamon and nutmeg.
In a small bowl, combine the flour and brown sugar. With your fingers, blend the butter into the flour-sugar mixture until it resembles coarse meal. Stir in the oats and sprinkle the mixture on top of the sliced peaches. Bake until the peaches are soft and the topping is brown, about 25 minutes.
Serve warm with fresh or whipped cream, if desired. [or ice cream!]