There is something about this Chico soil that makes citrus and plant life thrive. I’m so thankful I live in such a great area and that I have wonderfully fertile soil in my backyard where fruit trees produce like no tomorrow. This recipe uses quite a few peaches and luckily for me, there are plenty on my peach tree out back! Nothing says summer like a Fresh Peach Crumble!
- 6-8 Fresh peaches
- 1 cup of flour
- 1/2 cup of sugar
- 1/2 cup of brown sugar
- 1/2 tsp of cinnamon
- 1/2 tsp of nutmeg
- 1/4 tsp of salt
- 1 whole stick of butter
- Maple syrup
- Corn syrup
- Heavy whipping cream
- 1/2 of a lemon
*Preheat oven to 350˚F
1. Combine flour, sugar, brown sugar, cinnamon, nutmeg, and salt in a medium sized mixing bowl.
2. Take the stick of butter and slice it into little squares, then add the butter to the flour blend and mix until it becomes a little clumpy.
3. Wash, peel, and slice the peaches and throw into a large mixing bowl. (This is my favorite part because if you are lucky enough to pick perfectly ripe peaches, then you can just grab the little tip at the bottom and pull, the skin should peel off rather easily!)
4. When you have the peaches sliced and in the bowl, take the lemon half and zest it (use a grater to remove a thin layer of the lemon peel). Then squeeze all of the juice out of that half lemon.
5. Next, pour 4 tbsp of maple syrup in the peach mixture and stir it around trying to cover all of the peaches with the sweet syrup, lemon juice, and lemon zest.
6. Pour the peach mix into a small pan (I enjoy using my blue and white decorative round pan, but circle or square, anything will do).
7. Spread the flour blend on top of the peaches and then use a spoon to pat it down. You can sprinkle some cinnamon on top if you’d like!
8. Cover with foil and slide into the oven for 15 minutes.
9. Remove foil and keep in the oven for 20 to 30 more minutes, until the top is a bit darker than before.
While you’re waiting for the crumble to cook, you can prepare a yummy syrup to pour on top, if you feel inclined. The crumble is great with or without the topping.
10. Pour 1 1/2 cups of heavy whipping cream in a pot and put it over medium heat. Add 5 tbsp of the maple syrup and 3 tbsp of corn syrup. Keep on the heat for about 10-15 minutes, stirring until the topping starts to thicken.
11. Remove from heat, pour into a small bowl, cover with some cling wrap, and stick in the freezer until you serve the crumble.
Serve the crumble warm and drizzle the cold maple topping over it. Enjoy!