The Lexingtonienne



When you go to the Farmers Market, do you ever “accidentally” buy more fruit than you can possibly eat?

What ever could one do with these extra peaches?

I obviously have no choice but to turn them into a peach crumble. And why not? It’s the middle of the week.

We’re not going to any parties and we’re not having company over any time soon. So yes, it will be a very good idea to have a peach crumble sitting on the counter.

Want to know a trick for getting peaches peeled quickly? Don’t get me wrong — peeling peaches all day is a real gangsta party — but if you’re a party pooper like I am and you want to work fast…

Boil your peaches for about 1 minute.

The skins will slip off like magic.

While you assemble your crumble, enumerate the reasons why you deserve peach crumble in the middle of the week.

Let’s see… you got up this morning. There’s one reason. And it’s Tuesday!

And don’t forget the main reason — you “accidentally” bought too many peaches at the Farmers Market. Look at you, not being wasteful! You deserve a peach crumble for being so economical.

Now remember, since it’s the middle of the week, you don’t get ice cream or whipped cream with your peach crumble. You get a glass of skim milk. And you will like it. (You really will like it 🙂 .)

Adapted from the Apple Crisp recipe in the Bible Joy of Cooking. My recipe is considered a “crumble” because I added oats to the topping.

8 peaches (some of mine were kind of small, so I added 1 green apple), peeled and cut into chunks
1 T cornstarch
1 C sugar, divided
3/4 C all-purpose flour
1/2 t salt
1/2 t ground cinnamon
1/4 t ground nutmeg (I left this out b/c I wasn’t feeling nutmeg-y, but it’s up to you.)
1 stick cold unsalted butter, cut into small pieces

Preheat oven to 375. Mix fruit with cornstarch and 1/4 C of sugar. Stir thoroughly and pour into an 8×8 or 9×9 inch (or similar size) baking dish. In a mixing bowl, combine the flour, 3/4 C sugar, oats, salt, cinnamon, and nutmeg. Add butter and pulse in food processor or mix with fingers until mixture resembles coarse breadcrumbs. Scatter the topping over the fruit. Bake until the topping is golden brown and the juices are bubbling, about 50-55 minutes.

Serve warm with ice cream, whipped cream, or — on Monday through Thursday — a glass of skim milk.




  • Comment by Shae — June 23, 2010 @ 5:28 am

    Yum! Your photos are great. I can almost smell it… 🙂

  • Comment by Beth — June 23, 2010 @ 8:04 am

    That’s sitting on your counter right now? I think I left my, um, sunglasses at your place. I need to come over.

  • Comment by Kim — June 23, 2010 @ 2:41 pm

    Yeah, I think I need to make this asap. looks amazing!

  • Comment by Lindsey — June 24, 2010 @ 7:34 am

    I will be making this creation this weekend! Thank you for all your wonderful recipes. 🙂

  • Pingback by With a Little Help from My Friends - The Lexingtonienne — June 28, 2010 @ 12:01 pm

    […] and back. I’m not saying I have a six-pack or anything, but it keeps little incidents like peach crumbles from turning into dietary catastrophes, and that’s enough for me. Oh — and I wear a […]

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