Peaches are in season right now (though probably not for much longer). I have some standard 4 inch ramicans that I think would work nicely for individual peach crumbles. I’m thinking peaches, sugar and maybe vanilla topped with a crumble. The problem is I can’t find a recipe anywhere that has the ingredients and ratios for the fruit/sugar or for the crumble.
Anyone got a good tried and true recipe?
bumpity
Crush walnuts or hazelnuts (but not both) into your crumble.
Wait, but what else do you put in the crumble? I need some measurements here!
from here:
Can’t say I have tried this one in particular, but it looks good!
For the fruit
2 lbs firm, ripe peaches (6-8 peaches)
2 tsp grated lemon zest
2 tbsp freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 cup fresh blueberries (1/2 pint)
For the Crumble
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 tsp kosher salt
1/4 tsp ground cinnamon
1/4 lb (1 stick) cold unsalted butter, diced
Preheat the oven to 350 degrees.
Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water.
Peel the peaches, slice them into thick wedges, and place them in a large bowl.
Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries.
Allow the mixture to sit for 5 minutes.
Spoon the mixture into ramekins or custard cups.
For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment.
Mix on low speed until the butter is the size of peas.
Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit.
That looks about right, Thanks Hakuna!
No problem–come back and let me know how it was! Maybe I will try it or get my wife to make it (she is the better baker).