Tuesday, August 30, 2011

It's All About Dessert: Ontario Peach Crumble


The other week, Lucy and Jimmy brought home some local peaches that were perfectly ripe. After we ate two peaches, Lucy had an urge to bake with the peaches. I suggested that we make a peach crumble. Not only is it quick to make, but it’s quite easy too.


Lucy sliced the fragrant beauties.

After one peach, Lucy began to slice the peaches over the baking pan instead of the cutting board. Look at all the juice wasted!

While Lucy was slicing up the peaches and lining them up in the baking ban, I began on the crumble topping.

We’ve made crumble before, albeit was a long time ago, so we knew what we needed to make it. We didn’t have a recipe. We just did everything by feeling. Some oatmeal, some brown sugar and some flour.

I melted some non-salted butter, added a pinch of salt, and poured some over the mixed dry ingredients. I stirred it all together and then showed it to Lucy. She said it needed more butter, so I added the rest of the butter – which I had melted earlier – into the bowl.

It looked a lot better, but I felt the crumble looked a bit too large so I started to break them apart. Lucy cried a bit on the inside as she watched me butcher the giant crumbles.

Lucy finished lining up the sliced peaches. I believe she sliced three whole peaches to make this. Cinnamon and sugar was sprinkled on top of the sliced peaches.

And then the crumble. We tossed the pan into the fridge to firm up, while we prepared dinner.

Lucy and I made balsamic vinegar glazed carrots to go with Italian sausages. Unfortunately, the pictures and process wasn’t pretty.


Jimmy made his dish: sautéed mushrooms and onions. The difference this time was the Sapporo he added.

There were pickles and buttered corn niblets.

While everyone ate dinner with rice, I chose a toasted sesame bagel as my carb.


Towards the end of dinner, we tossed the peach crumble into the oven for about half an hour. I think the crumble could’ve been darker. Maybe next time, I’ll broil the crumble at the end.

Isn’t it pretty? The peaches were soft, a tad sour, and tart. Lucy thinks that the crumble’s sweetness might’ve overpowered the natural sweetness of the peaches. I didn’t mind the tartness at all. I really liked the contrast of flavour and textures in the Ontario peach crumble; the crunchy and sweet crumble was balanced with the soft and tart peach slices. Nom nom nom!

I quite enjoyed the Ontario peach crumble. I’d probably make it again and serve it with some vanilla ice cream. The temperature contrast would be crazy! (Update: I made it with some friends and it turned out better than this batch! We ate it with vanilla ice cream, too!)

Warm desserts are always the best way to end a meal! I think this could be a great dessert for the Thanksgiving dinner table.


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