What’s my number one dessert? It would have to beat cheesecake, pumpkin pie, brownies, tapioca pudding, bread pudding, and chocolate chip cookies hot out of the oven. But peach crumble with the sweetness of peaches and a crunchy crust, for me, is better than all of them.
Now I know that peach cobbler is a favorite of many people and I’m sure a more popular recipe, but for me, crumble takes this dish one step further and elevates it above every other dessert. In cobbler, the peaches are mushy and the cobbler is mushy. Cobbler is good, but make it with crumble instead and you not only get the outstanding taste, but you get this great feel in your mouth.
Now is the time of year to look at getting some peaches at the peak of the season and in Spokane some of the best ever were grown this summer just north of town. We went out to the orchards the other day and found that if we wanted the best tasting ones we would have to pick our own. This turned out to be an easy task as peach trees are rather small and there were plenty of peaches within arms length. Then all I had to do was to bribe my granddaughter with an ice cream cone (sold at the orchard store) in payment for pulling the cart back to the store and we were in business.
The Main Ingredients:
3 1/2 cups of sliced peaches
2/3 cup sugar (Use less if peaches are very sweet or using drained canned peaches)
2 Tbsp. butter
1 cup flour
1 cup sugar
1 tsp. baking powder
1 tsp. salt
1 egg beaten
1/3 cup melted butter
Layer bottom of baking dish with peaches.
Mix 2/3 cup of sugar and 2 Tbsp. solid butter together and sprinkle over peaches.
Combine 1 cup sugar and 1 cup flour with baking powder, salt and the one egg and then spread crumbly mixture over fruit.
Pour 1/3 cup of melted butter over crumble.
Bake until golden brown in a 350 degree oven for 40 minutes.
It can be served hot or cold.
Enjoy the best summer dessert ever—GEEZER Good!