When I try to cook something and it comes out of the oven fragrant and then it actually tastes good, I always wish I baked more. I got my hands on some ripe and bruised peaches today. I knew they wouldn’t hold even if I just ate them with yogurt for breakfast, so I thought cooking them was the way to go. I’ve tried this recipe before and for some reason I added more flour and it came out bread-y. This time, I was vigilant about following the measurements and waiting for it to bake on its own. Spain…On The Road Again on CBS kept me company until I had to eat a piece of Cia dessert.
8 ripe yellow peaches, peeled, pitted, and sliced into 1/2 inch thick wedges
1 cup sugar, divided 2/3 cup and 1/3 cup
1 tsp grated lemon peel
1 1/2 tbsps lemon juice
2 tsps vanilla
2 cups all purpose flour
1 1/4 tsps baking powder
1/2 tsp ground nutmeg
3/4 cup (6 oz) butter, cut into 1/2 inch chunks
2/3 cup whipping cream
1. Preheat oven to 350º. In a large bowl, combine peaches, 2/3 cup sugar, lemon peel, lemon juice and vanilla. Let stand at least 15 minutes, stirring several times.
2. In another large bowl, combine flour with remaining 1/3 cup sugar, baking powder and nutmeg. Using your fingers, incorporate butter into flour mixture until mixture resembles coarse crumbs. Add cream and stir just until dough holds together.
3. In a greased shallow square baking dish, spread fruit at the bottom. Using your hands, crumble dough evenly over fruit.
4. Bake oven until fruit mixture bubbles in center and topping is golden brown, about 1 hour.
Rhubarb crumb cake is a good one for spring
Or you know, you can just skip the fruit and go straight to bacon