Tuesday, August 30, 2011

It's All About Dessert: Ontario Peach Crumble

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The other week, Lucy and Jimmy brought home some local peaches that were perfectly ripe. After we ate two peaches, Lucy had an urge to bake with the peaches. I suggested that we make a peach crumble. Not only is it quick to make, but it’s quite easy too.

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Lucy sliced the fragrant beauties.

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After one peach, Lucy began to slice the peaches over the baking pan instead of the cutting board. Look at all the juice wasted!

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While Lucy was slicing up the peaches and lining them up in the baking ban, I began on the crumble topping.

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We’ve made crumble before, albeit was a long time ago, so we knew what we needed to make it. We didn’t have a recipe. We just did everything by feeling. Some oatmeal, some brown sugar and some flour.

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I melted some non-salted butter, added a pinch of salt, and poured some over the mixed dry ingredients. I stirred it all together and then showed it to Lucy. She said it needed more butter, so I added the rest of the butter – which I had melted earlier – into the bowl.

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It looked a lot better, but I felt the crumble looked a bit too large so I started to break them apart. Lucy cried a bit on the inside as she watched me butcher the giant crumbles.

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Lucy finished lining up the sliced peaches. I believe she sliced three whole peaches to make this. Cinnamon and sugar was sprinkled on top of the sliced peaches.

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And then the crumble. We tossed the pan into the fridge to firm up, while we prepared dinner.

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Lucy and I made balsamic vinegar glazed carrots to go with Italian sausages. Unfortunately, the pictures and process wasn’t pretty.

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Jimmy made his dish: sautéed mushrooms and onions. The difference this time was the Sapporo he added.

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There were pickles and buttered corn niblets.

While everyone ate dinner with rice, I chose a toasted sesame bagel as my carb.


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Towards the end of dinner, we tossed the peach crumble into the oven for about half an hour. I think the crumble could’ve been darker. Maybe next time, I’ll broil the crumble at the end.

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Isn’t it pretty? The peaches were soft, a tad sour, and tart. Lucy thinks that the crumble’s sweetness might’ve overpowered the natural sweetness of the peaches. I didn’t mind the tartness at all. I really liked the contrast of flavour and textures in the Ontario peach crumble; the crunchy and sweet crumble was balanced with the soft and tart peach slices. Nom nom nom!

I quite enjoyed the Ontario peach crumble. I’d probably make it again and serve it with some vanilla ice cream. The temperature contrast would be crazy! (Update: I made it with some friends and it turned out better than this batch! We ate it with vanilla ice cream, too!)

Warm desserts are always the best way to end a meal! I think this could be a great dessert for the Thanksgiving dinner table.

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