PEACH CRUMBLE
This crumble is the perfect way to enjoy your fresh peaches. The crisp, toasty topping is full of texture from both nuts and oats, providing a nice contrast to the smooth sweet flavor of the peaches. Eat the crumble warm or at room temperature on its own, with a pour of milk, or ice cream. Eat leftovers for breakfast right from the fridge with a spoonful of yogurt. Serves 6-8
Ingredients
Peach Filling
4 cups sliced peaches (from about 2 to 2 1/2 lbs. peaches)
1 Tbsp. fresh lemon juice (from 1 lemon)
1 tsp. vanilla extract
1/3 cup granulated sugar
1 Tbsp. cornstarch
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg (optional)
Crumble Topping
1 -1/2 cups all-purpose flour
1/2 cup chopped almonds or walnuts
1/3 cup old-fashioned oats
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 cup (1 stick) unsalted butter, melted
Directions
Preheat the oven to 375°F.
For the filling: Stir together the sliced peaches, granulated sugar, lemon juice, vanilla, cinnamon, cornstarch and salt in a medium bowl. Pour the mixture into a 9-inch deep-dish pie plate or an 8-by-8-inch baking dish.
For the topping: Stir together the flour, brown sugar, granulated sugar, nuts, oatmeal, and cinnamon in the same bowl. Add the melted butter and stir until the mixture is crumbly. Spoon the topping over the peach mixture.
Bake in the center of the oven for 40 to 50 minutes, until filling is bubbling and the crumble is golden brown. Let cool for 10 minutes. Serve plain or with toppings.
Tip: Place a cookie sheet under your baking dish to catch any peaches that may bubble over.
GRILLED PEACHES
Grilling peaches is easy as long as you keep your grill at medium to low heat. Be sure to shop for freestone peaches, these are easy to cut and separate from stone.
Ingredients
4-6 freestone peaches.
Olive Oil
Directions
Heat a gas grill to medium, or if you cook on a charcoal grill, wait until the fire has died down to medium to low heat.
Cut the peaches along their seams, all the way around, and twist their halves off their pits. Brush the cut sides of the peaches with olive oil and grill, cut side down, until the fruit has developed grill marks and started to soften, about 4 to 5 minutes.
Brush the tops with oil, turn over and move to the side of the grill to continue cooking over indirect heat, another 4 to 5 minutes.
They are quite delicious as is or served with whipped or ice cream. You can also add flavor by brushing them with maple syrup and bourbon, or molasses and butter. Try a balsamic glaze or fresh herbs. Enjoy!
DOUG VANDERBERG’S PEACH SALSA
Peaches can also be used to add flavor to savory dishes. This peach salsa is a versatile condiment that can be used to enhance grilled meats like pork and chicken, or use it to elevate your ham or turkey sandwich.
Ingredients
4 peaches peeled and diced (see directions)
1/2 cup Red Bell Pepper (sm dice)
1/4 cup Red Onion (sm dice)
1/4 cup Cilantro (chopped)
2 tablespoons Lime Juice
1 -2 tablespoons Jalapeno (minced)
1/4 teaspoon Salt
Directions
Start by peeling your peaches. Blanching works well for this.
Bring 6 cups of water to a boil – then score an “X” on the bottom of each ripe peach before lowering them into the boiling water for 30–60 seconds until the skin splits – Immediately transfer to bowl with ice water – Peel off loosened skin & dice – Transfer to medium bowl
Add all ingredients except jalapeno — Add jalapeno to taste — Jalapenos vary in the amount of heat they have.
