If you’ve attended one of my pie classes you’ll know my affinity for a nice crumb topped pie. This very topping minus the pastry bottom is exactly what I go for when I’m making a crisp. Crisp = Fruit + Crumble/Streusel topping. Finding leftover fruit in my freezer is a gold mine when I’m making this super easy, ultra fast dessert. I always buy frozen fruit with all of the intentions of making a million fun smoothies out of it and end up with lots of leftover fruit. Today: Peaches. Feel free to substitute any fruit to your liking, just note how juicy the fruit may be and adjust the thickening (flour) in the recipe accordingly. Apples: less flour, Berries: more flour etc.
The best part of this recipe is that it comes together in 5 minutes. The preheating of your oven will take longer obviously but this dessert requires very little hands-on. Serve it hot with a scoop of vanilla ice cream OR with a drizzle of heavy cream or Half and Half. Scrumpsh!
Ingredient lineup: (Hello sugar, where are you?)
Toss all of the fruit mixture ingredients together, pour into a greased baking dish.
Dot with butter.
Place all crumble topping ingredients together in a small mixing bowl.
Press around with a fork until mixture looks like this: (above)
Bake this bad boy at 350 for 45-55 minutes until topping is golden and slow bubbles arise from the fruit underneath and erupt out of the topping. YUM! Cool a bit so you don’t hate me for burning your tongue. Serve with ice cream, whipped cream, or heavy cream and a sprinkle of additional cinnamon if desired.
As my son said when he took his first bite (mind you, he is 2) … “Yeah Baby!”. I’ve got a long road ahead with him. Crazy bones.
He’s intense and serious just like my Dad. Did I say serious? And he can furrow his eyebrows like nobody’s business. He’s sweet to his Mama though and loves the ladies…
On to the peaches baby, time is a wastin’! (Lindsey L. this recipe is inspired by you, super quick and your little one can even have a bite! More quick savory dinner recipes to come for you too my dear.)
by: Cristen at www.foodandswine.com
Ingredients for Fruit Mixture:
1 1/2 lbs. of frozen peaches (Use up to 2 1/2 lbs. here if you like a higher fruit to crumble topping ratio. We like plenty of crumble, just enough fruit so 1 1/2 lbs. works for us.)
1 C sugar (have sweet fruit? decrease sugar a bit)
1-2 tsp cinnamon
2 TBSP flour
2 tsp vanilla bean paste or vanilla extract
dash of salt
2 T softened butter, cut into chunks
Ingredients for Crumble Topping:
1 C flour
1/2 C sugar
1/2 C butter, cold
1/4 C oatmeal
dash of salt
Combine peaches, sugar, cinnamon, flour, vanilla and salt in a large mixing bowl. Toss together to combine. Pour into well buttered/greased 8×8 glass baking dish, dot with butter. In a small mixing bowl combine crumble topping ingredients: flour, sugar, butter, oatmeal and salt. Press together with a fork until mixture resembles coarse crumbs. Place on top of fruit mixture, evenly. Bake at 350 degrees for 45-55 minutes until topping is golden and you see the fruit mixture producing slow bubbles on the edges of the topping from underneath.
Note: If desired, use up to 1 1/2 or even 2 lbs of fruit. Be sure to increase thickening if necessary and change pan size to accommodate.