Peach crumble

The addition of a surprising amount of lemon juice perks this up wonderfully.

-8 ripe peaches, peeled and sliced (I used drained canned peaches, they were a little soft but tasted fine; I will try this again with fresh ones)
-juice of one lemon
-1/2t ground cinnamon
-1/4t ground nutmeg
-1/2 cup whole-wheat flour
-1/4 cup packed dark brown sugar
-2T cold butter cut into small chunks
-1/4 cup rolled oats

Preheat the oven to 375 F. Lightly spray a 9" pie pan with cooking spray.

Arrange the peaches in the pan, sprinkle with lemon juice and spices.

In a small bowl, mix together flour and brown sugar. With your fingers, crumble the butter into it (it's OK to leave the butter a bit chunky). Stir in the oats. Sprinkle this mixture evenly over the peaches.

Bake till the juice is bubbly, the peaches soft and topping browned, about 30 minutes. Makes 8 smallish servings.

If you double this recipe, bake it in a 9x13 pan, and bake for 45 or so minutes.

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