Baking Tuesday – Spiced Peach & Pear Crumble
I drove home yesterday and saw signs out for “Peaches” by our local orchards. Luckily we have one right next door (which is about 5 acres away). This means peach season is about a month early, due to the heat. This is perfectly fine but with peaches (and pears, and apricots, and….) comes canning season! I still have a pantry full of peaches and pears from last year so, figured I would use some up to make room!
Crumbles are a standby in our home. We always have the makings for them. They are extremely versatile and they are EASY! You can make a crumble with just about any bakeable fruit, fresh, frozen or canned. I don’t love them with canned fruit because they are usually too soft and then break down even more when they bake. However, home canned fruit, at least when I do it, is much more firm. Crumbles are also yummy, especially topped with vanilla ice cream!
I tend to “throw stuff in” when I do a crumble, depending on what I have in the house. If I have chopped nuts, I throw them in the topping. Or dried fruit, especially cherries YUM. I like to add textures. This time I added chopped pecans to the basic crumble topping AND (my sister and mom will LOVE this) I added about 1/4 finely chopped crystallized ginger to my fruit.
This crumble is 1 qt each, pears and peaches. I emptied all the liquid from the pears and left about 1/2 the liquid from the peaches. I mixed in 1t pumpkin pie spice along with the crystallized ginger and put into a 8×8 2-inch deep baking dish. For a crumble this size I do topping in 1/2c measurements.
Basic Crumble Topping
equal measurements –
- butter (my mom and sister swear by margarine but I NEVER have that in the house)
- brown sugar
- regular oats (not quick cook)
- nuts, dried fruit, chocolate chips!
Let’s Make It!
With a fork, a pastry blender or, most fun, your hands, combine all ingredients until crumbly. Top fruit and bake at 350-degree until golden brown, about 35 minutes.