This week’s peach crumble recipe was originally going to be apple crisp. But, it’s 90 degrees out. I’m not thinking fall, I’m still thinking summer.
Once I switched (in my head) to peaches, my next thought was peach cobbler. I had a recipe that looked good and I was anxious to try it. Unfortunately, peach cobbler requires an egg. Since I’m reducing the recipe, that won’t work. I can do eggplant parmesan with half an egg, but a quarter of an egg is pushing it!
So, back to the drawing board. I ended up taking the cobbler recipe “filling” and combining it with a crumble topping inspired by Ina Garten.
Traditionally, the difference between cobbler, crumble, and crisp was the topping. Cobbler had a biscuity topping (hence the egg). To make a crumble, you topped it with a butter and flour mixture (think coffee cake). A fruit crisp topping had oats. Now, it’s all mixed up and also seems to depend on what part of the country you live in.
Whatever you call it, peach crumble is easy to make. Just mix the peach base in one bowl and the crumble topping in another. Since it’s a small portion, you don’t even have to pull out the mixer.
Substitutions and Variations for Peach Crumble
- Use half peaches and half blueberries
- Try nectarines or plums
- Go back to the future and use apples (add a pinch of nutmeg)
Tools and Ingredients for Peach Crumble
Perfect for peach crumble, a small batch of brownies, or apple crisp. It’s heavy, well-made, and dishwasher-safe too. If you have extra crumble, you can heat it in the microwave right in the dish.
Ice Cream Scoop
This is going to be my next present to myself. It’s heavy duty, so it won’t bend, and the tip is pointed to make it easier to get the ice cream (or sorbet) out of the container. You’ll easily get a perfect scoop, no matter how thick your ice cream is. Since it’s OXO, it’s also easy to hold and has a lifetime guaranty.
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