During a visit to a local orchard I picked some delicious peaches not to mention some other
seasonal goodies. This year in Connecticut the peaches have been a little smaller than usual
because of little rain but they’re still so delicious, especially in this easy crowd pleasing crumble.
I have always thought a crumble, a crisp and a cobbler were the same thing until I started to
write this recipe. I did some research and found these desserts are very similar but there is a
difference. They all have fruit, butter, sugar and flour in one way or another. A crumble, which
is what I am making, is a baked dish of fresh fruit, such as peaches, apples or berries that features
an oat-based topping. A crisp is exactly like a crumble, except there are no oats in the topping.
A cobbler is topped with individually-dropped biscuits and when the dish bakes the biscuits puff up.
The topping looks like a cobblestone street and hence the name ‘cobbler.’
So there you have it! A little lesson and a yummy recipe too.
Fruit Filling
6 cups fresh or frozen peach slices, peeled and pitted
1/2 cup brown sugar, packed
1/4 cup flour
1 tablespoon lemon juice
Topping
1 cup unbleached flour
3/4 cup brown sugar
3/4 cup rolled oatmeal
1 teaspoon ground cinnamon
1/2 cup butter, cold, cut in 8 pieces
Preheat oven to 350 degrees.
Butter 8 individual oven safe dishes, a 9″ X 9″ glass baking pan or 2 quart stoneware baking dish.
Set aside.
In large bowl, toss peaches with 1/2 sugar, 1/4 flour and lemon juice and arrange in prepared
baking dish(es). Set aside.
Combine 1 cup flour, 3/4 cup brown sugar, and cinnamon in processor, and pulse until blended.
With the processor running, add cold butter a few pieces at a time. Pulse until the butter is
incorporated and looks like coarse meal. Poor mixture into medium bowl and by hand mix in
3/4 cup of oatmeal.
Spread topping ingredients evenly over the peaches and bake at 350 degrees for 40-50 minutes
or until peaches are bubbling through and the topping is starting to brown. Remove from oven
and cool for 15 minutes or more before serving.
Serve warm with sweetened whipped cream or ice cream!
Refrigerate any leftovers, although it’s doubtful there will be any remaining.
Easy! Done! Enjoy!
Plan-it Vicki is the brainchild of Vicki Ross, an experienced Event Planner located in Avon, a suburb of Hartford, Connecticut. Vicki has created wonderful celebrations all over Connecticut, New York, and Massachusetts. She and her staff provide services for small, intimate dinner parties as well as weddings, and bar and bat mitzvahs.
For help with your next event contact Plan-it Vicki
- 6 cups fresh or frozen peach slices, peeled and pitted
- ½ cup brown sugar, packed
- ¼ cup flour
- 1 tablespoon lemon juice
- 1 cup unbleached flour
- ¾ cup brown sugar
- ¾ cup rolled oatmeal
- 1 teaspoon ground cinnamon
- ½ cup butter, cold, cut in 8 pieces
- Preheat oven to 350 degrees. Butter 8 individual oven safe dishes, a 9″ X 9″ glass baking pan or 2 quart stoneware baking dish. Set aside. In large bowl, toss peaches with ½ sugar, ¼ flour and lemon juice and arrange in prepared baking dish(es). Set aside. Combine 1 cup flour, ¾ cup brown sugar, and cinnamon in processor, and pulse until blended. With the processor running, add cold butter a few pieces at a time. Pulse until the butter is incorporated and looks like coarse meal. Poor mixture into medium bowl and by hand mix in ¾ cup of oatmeal. Spread topping ingredients evenly over the peaches and bake at 350 degrees for 40-50 minutes or until peaches are bubbling through and the topping is starting to brown. Remove from oven and cool for 15 minutes or more before serving.
