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.
The weather outside is turning quite summery! It is absolutely GORGEOUS in Western Colorado right now (even if you look past the brown grass…since it isn’t REALLY summer yet! Our irrigation water has only been turned on for a week, so nothing is quite green yet)
Of course, as soon as I “say” this it will start to snow or something! But, while I enjoy the perfect blue sky, fluffy white clouds and 80-degree temps I am jonesing for some summer fruits! While they aren’t quite out yet, I did can a gazillion peaches last year and have jars and jars at my disposal.
I searched my Pinterest Baking/Desserts board the other day and pulled up this recipe that I had pinned awhile back. I had all the ingredients in the house so decided it would work just fine. The Deen Bros used fresh fruit, but my canned peaches worked just fine as they were done in light syrup and I only slice them, I don’t precook them at all, so they stay nice and firm. I dumped out too much of the juice prior to baking. I think the only change I would make (to the modifications I had already made from the original!) would be to keep more of the liquid next time. It was easy, yummy and, the true test, the kids like it. I served it warm with vanilla bean ice cream…naturally!
Spiced Peach Cobbler
adapted from The Deen Bros
Butter for coating dish
2 qts fresh canned peaches, drained of most juice
3/4 cup sugar
1 teaspoon pumpkin pie spice
1 2/3 cups all-purpose ß our, plus additional
3 1/2 tablespoons sugar
1 1/2 tablespoons baking powder
1/2 teaspoon pumpkin pie spice
1/8 teaspoon salt
6 tablespoons cold unsalted butter, cut into cubes
2/3 cup half-and-half plus additional for brushing
Let’s make it!
Preheat oven to 350°F. Butter a 2 1/2-quart baking dish. In a medium bowl, stir together the filling ingredients. Pour filling into the prepared dish; set aside.
For the topping, in a food processor or large bowl, pulse or whisk together the 1 2/3 cups flour, the sugar, baking powder, spice, and salt. Pulse or cut in the butter until the
mixture resembles coarse crumbs. Slowly add the 2/3 cup half-and-half, mixing until the dough just comes together. Turn the dough onto a lightly floured surface and pat together. Form the dough into 2-inch balls. Flatten balls gently with the palm of your hand.
Evenly arrange the dough rounds on top of the filling. Brush a little cream over the rounds and sprinkle with sugar. Bake about 1 hour or until the biscuits are golden and the filling is bubbling.